Chewy Almond and Sesame Seed Cookies
These egg free cookies are substantial enough to have with early morning coffee in place of rusks, or for a sweet bite after school.
YOU WILL NEED
- 1 x 600 g Ina Paarman’s Vanilla Cake Mix
- 1 cup (100 g) raw almonds or pecans or macadamias
- 125 g butter
- ¾ cup (180 ml) milk
- ¾ cup (180 ml) sesame seeds
Ignore package instructions. Use the ingredients and method below. Adjust the oven rack one slot above the middle shelf. Preheat oven to 180°C. Line two baking trays with baking paper. Gradually pour the almonds down the feed tube, while the food processor or blender is running and chop very finely.
Toss cake mix with ground almonds in a mixing bowl. Rub butter into dry mixture with your fingertips or cut it in with a pastry cutter until you have a coarse breadcrumb texture. Add milk in 2 lots and mix it through with a knife. The mixture will form big lumps – to help it stick together you will have to knead it lightly by hand. Sometimes it could be necessary to add an extra tablespoonful of milk. Roll dough into two sausage shapes in greaseproof paper. Refrigerate to firm. Cut into 1 cm thick slices. Dip and press into sesame seeds.
Bake for ± 12 minutes until golden brown. Leave to cool on the paper (they’ll be quite soft when they come out of the oven). When cold, store between layers of greaseproof paper in an airtight container. They keep really well for up to a week if stored properly.