Basya Tsybukmakher
Two versions: plain sweet sesame cookies and chocolate sesame cookies—choose either and enjoy the unique aroma and flavor of sesame cookies!
Version 1 — plain, makes 40 cookies:
Ingredients
self-rising flour (kemach tofe'ach) - 1 1/2 cups vegetable oil - 5 tablespoons eggs - 2 sugar - 1 cup sesame seeds (sumsum) - 250 g
Preparation
Mix all the dough ingredients in a bowl. Preheat the oven to a moderate temperature (180 °C).
Shape the dough into small balls and place them on a baking sheet a couple of centimeters apart. Bake for approximately 20 minutes, until lightly browned.
Let cool and store in a tightly closed jar.
Version 2 — chocolate:
Ingredients
dark chocolate (chopped) - 230 g tahini (sesame paste) - 3 tablespoons eggs - 2 margarine - 2 tablespoons flour - 2/3 cup brown sugar - 2/3 cup baking powder - 1/2 teaspoon salt 1/2 teaspoon vanilla sugar - 1 teaspoon toasted sesame seeds 1/2 cup
Preparation
In a small saucepan, melt the margarine with the chocolate over the lowest heat. Remove the saucepan from the stove, add the tahini paste, and stir.
In a small bowl, combine the flour, baking powder, and salt.
In a large bowl, beat the eggs, add the sugar and vanilla, and beat until fluffy.
Gradually add the melted chocolate and tahini, add the flour, and mix well. Cover the chocolate mixture and refrigerate for 30 minutes.
Preheat the oven to 180 degrees.
Pour the sesame seeds into a small bowl. Take the dough out of the refrigerator and shape it into balls 2,5 cm in diameter. Roll them in the sesame seeds and place them on a greased baking sheet 5 cm apart.
Place in the preheated oven for 9-11 minutes. Transfer the baked cookies to a wire rack and let cool completely.
Enjoy your meal!