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Black Sesame Cookies with Cashew Nuts Recipe

Name: Black Sesame Cookies with Cashew Nuts Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 30 servings
Cuisine: chinese
Ingredients: All purpose flour; icing sugar; Salt; black sesame powder; chunky peanut butter; vegetable oil; Egg Yolk; water; Cashew nuts (finely chopped)

groups30 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 22 minsscheduleTotal: 37 minsoutdoor_grillBaked

Allergens:warningPeanutswarningSesamewarningEggswarningGlutenwarningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:51

First place a strainer over a bowl, add 100g all purpose flour, 55g icing sugar, 1g salt, and 80g pure black sesame powder, sift everything to remove lumps, then whisk thoroughly with a wire whisk until the color is completely uniform.

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Watch out

All dry ingredients must be thoroughly sifted and whisked, otherwise unmixed lumps will cause uneven texture.

Ingredients:All purpose flour (100 g)icing sugar (55 g)Salt (1 g)black sesame powder (80 g)

Tools:strainerwire whiskbowl

Active Cooking

00:01:35

Add 20g salted peanut butter, mix well with a spatula until the mixture forms a crumbly texture.

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Watch out

Peanut butter must be mixed thoroughly into a crumbly texture, otherwise uneven fat distribution will affect cookie shaping.

Ingredients:chunky peanut butter (20 g)

Tools:silicone spatula

Active Cooking

00:01:50

Add a total of 66g vegetable oil in 3 additions, mixing well with a spatula after each addition according to flour absorption, do not pour all at once.

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Watch out

Vegetable oil must be added slowly in 3 portions, pouring it all at once will make the dough too wet to shape.

Ingredients:vegetable oil (66 g)

Tools:silicone spatula

Active Cooking

00:02:19

Fold and press the dough into a mass with a spatula, the dough texture is not smooth and easily crumbly, but forms a dough when pressed, then neaten it up by hand.

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Watch out

The dough is crumbly but forms when pressed, do not over-knead or the baked cookies will not be flaky.

Tools:silicone spatula

Active Cooking

00:03:02

Use a 1/2 Tbsp measuring spoon to scoop out small portions of dough, about 10g each, pinch tightly first to prevent crumbling, then roll into round balls in palms.

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Watch out

After dividing, you must pinch tightly before rolling into balls, otherwise the dough will easily crack and crumble.

Tools:digital scalemeasuring spoon

Active Cooking

00:03:32

Place an unroasted cashew nut half on top of each rounded dough ball, press slightly to secure into the dough, then neatly arrange them on a baking tray lined with a silicone slipat, yielding 30 pieces in total.

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Watch out

Cashew nuts must be pressed slightly into the dough to secure them, otherwise they will easily fall off after baking.

Ingredients:Cashew nuts (finely chopped) (30 piece)

Tools:baking traysilicone mat

Active Cooking

00:04:46

Crack 1 egg into a small bowl to get the egg yolk, add 1 tsp (5g) water and beat well, use a soft brush to lightly brush a thin layer of egg wash on top of each cookie and the cashew nut surface.

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Watch out

Brush a very thin layer of egg wash on top only, do not apply too much or it will pool at the bottom and affect baking color.

Ingredients:Egg Yolk (1 piece)water (5 g)

Tools:forksoft brushbowl

Active Cooking

00:05:27

warningStay safe

Must wear oven mitts when removing hot baking trays from the oven to prevent skin burns from high heat.

Place into the middle rack of a preheated oven at 170°C, using top and bottom heat without fan force, bake for 20 to 22 minutes until the cookies expand slightly and surfaces turn matte. Remove when done, and you must let them cool completely on the baking tray before handling, otherwise they will easily crumble and break.

local_fire_departmentPreheated oven 170°C, top and bottom heat, no fan force, middle rack bake for 20 to 22 minutes

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Watch out

Freshly baked cookies are extremely fragile, they must cool completely before moving, touching them while hot will cause them to instantly crumble apart.

Tools:ovenoven mitts