Sesame Spice Chips & Blogging by Mail Part 1


When I decided to participate in this month’s Blogging by Mail, I had no idea how difficult it would be to come up with an interesting care package for the blogger I have been assigned. Duh! I don’t know anything about her/him and although it would be easy to throw a bunch of things together and mail it off, I want to be able to relate to her/him, their blog/writing/experiences. I want to peak her/his interest, broaden her/his horizons, appeal to her/his senses. It has been a very interesting adventure to say the least! I decided to include in my package some things bought and somethings made, hoping that everything arrives in one piece. I have not sent it off yet but should be able to do so by the end of the week.
One of the items I decided to include is a beloved treat at my house, Flo Braker’s Sesame Spice Chips.
When I first opened her book, Sweet Miniatures, some years back I knew I had struck gold. It is a pure gem for the avid baker, caterer or fervent holiday/function cookie maker. All the recipes have worked remarkably well for me and all her instructions are really clear and well written.This particular recipe comes together in a flash, makes a lot and the dough is piped rather than scooped.

Sesame Spice Chips, adapted from Flo Braker.
Makes 8 dozens (OK so we already had a few before mailing!)

2 cups unsifted all purpose flour (240 gr)
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. each ground ginger, allspice and salt
6 oz (1 1/2 sticks) butter, room temp
1 cup (200 gr.) sugar
1 large egg
1/4 cup light molasses (I used honey)
5 oz. sesame seeds

Preheat oven to 35o degrees. Line as many baking sheets as you have with parchment paper.
Sift together the flour, soda, cinnamon and spices. Set aside.
In bowl of an electric mixer, cream the butter until smooth. Add the sugar and beat until creamy. Add the egg and incorporate well. Add the molasses and finally the flour/spices until thoroughly combined
Using a 16 inch pastry bag fitted with a 1/2 inch plain decorating tip (in a pinch, a freezer bag works fine), pipe half teaspoons of dough 1 inch apart on the baking sheets.
Using a damp pastry brush (or wet fingers slightly) flatten the cookies a bit. Sprinkle the sesame seeds over them. Bake for 8 minutes until they are flat, and dark brown.
Stack in an airtight container and store at room temp. up to a week.
Note: they freeze also really well.

Ok, so the recipe is not a fast one but as Monisha said before fast food is not necessarily one that is made fast, it is just eaten that way.
Trust me, these cookies are delicious!


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3 responses to “Sesame Spice Chips & Blogging by Mail Part 1”

  1. Monisha Avatar
    Monisha

    Hi Helene –
    The Cookies look delicious, with fragrant spices I’m sure the aroma while baking must have been out of this world ! I’m sure the recipient will be extremely thrilled !!

  2. Anonymous Avatar
    Anonymous

    Coucou Hélène,
    Cette recette m’a l’air génial et comme l’a dit monisha, à la cuisson l’odeur doit être divine…;)
    Je me demandais seulement combien font 6 et 5 oz…. je ne suis pas encore bien familiarisée avec les mesures américaines mais ça va venir…. merci de me repondre
    bises

  3. Anonymous Avatar
    Anonymous

    emma: 1 ounce est a peu pres 30 gr.
    L’odeur est incroyable!

    Monisha:you are right, the smell is incredible. It made it hard to resist not eating the shole batch!

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