Black sesame cookies

1

Get everything ready

2

Softened butter, with an egg-beater to fade, smooth, light and large

3

Add fine sugar, evenly mixed, melted sugar (also available for sugar powder)

4

Added to full egg fluids three times, continuing to mix it with an eggbeater to the full liquid form

5

Add sifted low powder. Corps

6

ADD 10 G BLACK SESAME

7

Mixed with cookie noodles

8

I split the biscuit noodles in two, one black sesame, one original

9

And then, with the favorite bouquet, you can make your favorite style directly on the grill, 180 degrees preheat ovens for five minutes, and then you can get it out of the color for about 20 minutes (with each oven having a different temper, with a few minutes to keep an eye on the color of the cookie) and then you can keep it cool, and you can eat it for a while, if the tide doesn't change. Homemade, recommended for about a week。

10

It's delicious, delicious, delicious

11

Let's get another map

1. The butter must be softened before it can be whipped until light and fluffy. 2. Before using the sesame seeds, roast them in the oven or stir-fry them in a pan. 3. Sift the flour to make it easier to mix evenly with the butter and ensure there are no lumps. 4. You can actually just add the regular white sugar we usually use; there is no need to stir until it dissolves, just mix it evenly. You will still be able to see the sugar after baking, and it will have a nice crunch when you eat it :) 5. It is recommended to add the sugar and whole egg in 2-3 batches, mixing evenly each time. 6. Every oven behaves differently, so keep a close eye on the browning of the cookies during the last few minutes of baking. Remove them from the oven once the color is to your liking. 7. They must be completely cooled before storing them in a sealed jar or container. 8. Since these are homemade without preservatives, it is recommended to consume them within about a week. PS: (Recipe reference: january0106)