Double up on the sesame seeds in this picture-perfect cookie recipe. Both toasted sesame seeds and black sesame seeds create texture, color and a warm, nutty taste. Dip cookies in chocolate and sprinkle with extra sesames for a finishing touch.
Sift flour, salt and baking powder into a large bowl then set aside. Beat butter and sugar in a large bowl with electric mixer on high speed until light and fluffy. Add egg, milk and sesame oil, mix well. Gradually beat in flour mixture on low speed until dough begins to pull away from sides of bowl. Stir in around half of the toasted Sesame Seeds and black sesame seeds. Divide dough in half. Form each half into a log, around 2” in diameter. Wrap in cling film and refrigerate 2 hours.
Pre-heat oven to 190°C, 375°F Gas Mark 5. Remove dough from refrigerator and cut into 1/4-inch thick slices. Place on parchment-lined baking sheet.
Bake for 7 - 8 minutes or until lightly browned around edges. Cool on a baking sheet, then transfer to wire racks to cool completely.
Dip each cookie 1/3 of the way into the melted chocolate. Sprinkle with remaining toasted Sesame Seeds. Let stand at room temperature on wax paper-lined tray for 15 minutes, or until chocolate is set.