Gluten-Free Sesame Cookies: Wonderful texture and loaded with the flavor of Sesame.
With Sesame Tahini and Sesame Seeds, these cookies are bound to please. A semi-crunchy outer layer, with an overall slightly chewy texture, make for a wonderful cookie. Nobody will realize these cookies are glutenfree!
Text Version of Gluten-Free Recipe
Ingredients
½ Cup white rice flour
1/3 Cup Glutinous (Sweet) Rice flour
¼ Cup Tapioca Flour
¼ Cup Sweet Sorghum Flour
¼ Cup Quinoa Flour
1 Teaspoon Xanthan Gum
1 Teaspoon Baking Powder
1/3 Cup Sweetened Condensed Milk
½ Stick unsalted butter (softened)
½ Cup sugar
½ Cup well-stirred Sesame Tahini
2 Teaspoons Apple Juice
2 Teaspoons Vanilla Extract
¼ Cup Honey
¼ Cup Unsweetened Medium Shredded Coconut
To roll Cookies in:
Approximately 1/3 Cup Sesame Seeds
Approximately 1/3 Cup Unsweetened Medium Shredded Coconut
Directions
Whisk together flours, baking powder, gum, and salt in a bowl.
Using an electric mixer, beat together sweetened condensed milk, butter and sugar on high speed until mixture is fluffy in texture (about 2 minutes). Add tahini, vanilla, apple juice, and honey; mix.
Add ½ of flour mixture; mix first and low and increase speed. Add other ½ of flour mixture mixing on low speed and then gradually accelerating. A moderately thick and sticky dough will form. Add ¼ cup coconut; mix well.
Remove dough from mixer bowl, and place on a large piece of greased (sprayed with cooking spray) plastic rap lain overtop the surface of a cookie sheet. Press dough flat using greased hands. Loosely wrap dough in extra plastic wrap, and place in refrigerator to set for 1 hour or until firm.
Remove the cooled dough from the fridge, and roll small, 1-inch round balls of dough. In a small bowl, combine 1/3 cup sesame seeds and 1/3 cup coconut. Coat each dough-ball with this mixture one at a time and place each coated dough ball onto a greased standard baking sheet. Space approximately 2 inches apart. The rolled cookies should look like this:
Bake at 350° for 12 to 15 minutes or until cookies are puffy and beginning to crack slightly. Cool cookies on a baking sheet for 10 minutes to prevent them from falling apart before transferring them to a cooling rack. The final product should lok like this:
