Trying to make a good impression at the new job. Can you blame me? New coworkers means a whole bunch of new taste buds to assault. They seem to be pretty open to eating anything in the kitchen so this is a good sign. It also called for a double batch!
I’ve been trying to come up with different flavour combinations and I have been thinking about sesame seeds since the last time I made bagels. Instead of using tahini which would make a smooth cookie, I opted to keep the crisp in and use whole sesame seeds. I was going in a new direction by leaving out the vanilla which was fine and opting for lemon zest instead. Honestly the cookies in the photos have a bit of vanilla but they don’t need it at all.
- 1 Tbsp ground flax
- 3 Tbsp water
- 1/2 cup margarine
- 1 cup packed brown sugar
- zest of 1 lemon
- 1/2 cup sesame seeds, toasted
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- Preheat oven to 350 degrees F
- Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool.
- Make the flax egg with the flax and water. Let gel for 5 minutes.
- Cream the margarine and sugar until combined, add the flax egg.
- Stir in the lemon rind, sesame seeds, flour, and baking powder.
- Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie.
- Bake for 10 minutes or until golden brown. Cool for a few minutes before removing from cookie sheets. Cool cookies on wire racks.