Gingerbread cookies with sesame
4 servings
30 minutes
Gingerbread cookies with sesame are a refined dessert that combines the warmth of Eastern spices and French sophistication. The recipe's origins stem from a love for spicy aromas that were valued in medieval Europe as much as gold. Crispy on the outside and soft on the inside, they delight with a blend of honey sweetness from raisins, citrus freshness from lemon zest, and the spicy warmth of ginger and cinnamon. Sesame adds nutty notes and a light crunch to the cookies, while powdered sugar completes the composition with a delicate cloud of sweetness. Their perfect use is for a cozy tea time on a rainy evening or morning coffee with a subtle aroma of spices that brings energy and inspiration for the whole day.
1
Beat the egg with sugar.
- Chicken egg: 1 piece
- Sugar: 1 glass
2
Add softened butter and sour cream.
- Butter: 100 g
- Sour cream: 100 g
3
Add flour, sesame, raisins, cinnamon, ginger, add zest and baking soda.
- Wheat flour: 2 glasss
- Sesame seeds: 3 tablespoons
- Raisin: 50 g
- Ground cinnamon: 1 teaspoon
- Grated ginger: 1 teaspoon
- Lemon zest: 1 teaspoon
- Soda: pinch
4
In a bowl or pot, knead a not too stiff dough. If it sticks to your hands, don't worry.
5
Place the bowl with the dough in the refrigerator for 30 minutes.
6
Preheat the oven to 180 degrees. Grease the baking tray with oil and sprinkle with flour. You can line the tray with baking paper (in this case, greasing and flouring is not necessary — it won't burn anyway).
7
Form balls from the chilled dough and place them on a sheet. You can flatten the balls to make patties, or roll them into sausages and shape them into pretzels.
8
Sprinkle each cookie with sugar and sesame on top.
- Sugar: 1 glass
- Sesame seeds: 3 tablespoons
9
Bake at 180 degrees for about 20 minutes (until a brown crust forms).
10
You can sprinkle with powdered sugar when serving.
- Sugar: 1 glass