Sesame and Rice Flour Cookies

Recommended Recipe for Your Daily Snack.
This is a very easy recipe that doesn’t require a baking mold, almond flour, or even unsalted butter—you can make it deliciously with salted butter!

I absolutely love baking, whether it’s making sweets or bread.
But unlike cooking, many baked goods take time and can’t be made on a whim, which can be a little frustrating.

I often don’t have all the ingredients on hand, and sometimes the dough needs to rest, be brought to room temperature, or be chilled. (However, I don’t mind the long fermentation time for bread at all!)

I always find myself thinking, “I want to eat something right now…” while struggling to decide what to make.

On top of that, I don’t have much of a sweet tooth—I only need a little bit of sweetness to satisfy me.

That means there’s no point in going out of my way to buy something, right?

That’s where this recipe comes in! It doesn’t contain any unnecessary ingredients.

Well, you might say, “Then don’t eat it at all!!” 😂

Since it’s made with rice flour, it’s technically gluten-free, and I used beet sugar, which is gentle on the stomach. ☺️

Other recommended recipe is here.

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Sesame and Rice Flour Cookie

Tools Needed

The only tools you’ll need are:

A heatproof bowl (doesn’t have to be heatproof)
A rubber spatula
Plastic wrap
Parchment paper
An oven

A dough scraper isn’t necessary, but if you have one, it’s super convenient! If you don’t own one, I highly recommend getting one. ☺️

How to Make Sesame and Rice Flour Cookies

The key points are:

Make sure to soften the butter properly.
When adding the egg, don’t pour it in all at once.

Ingredients

Rice flour… 140g
Sugar… 60g
Salted butter… 70g (*unsalted butter is fine too)
Egg… 1
Ground sesame… 15g
Toasted sesame… as needed

Prep

Bring the butter to room temperature until it’s soft enough to press with your fingers.

Instructions

Cream the butter, then add the sugar and mix until pale.
Add the egg little by little, mixing well each time. (Don’t be lazy—add it in about three portions!)
Add the rice flour and ground sesame, then fold the mixture gently.
Shape the dough into a log, then chill it in the freezer for about 15 minutes.
Preheat the oven to 170°C (338°F).
Slice the dough into 1cm-thick pieces.
Bake at 170°C for 20–25 minutes. Once baked, let them cool before enjoying.

*If the butter isn’t at room temperature, microwave it at 600W for 10 seconds at a time until it becomes soft and pliable.
(Be careful not to melt it—always heat in short intervals!)

Sesame and Rice Flour Cookie Tips

I always have white, black, ground, and toasted sesame stocked in my fridge, so I naturally chose sesame as an ingredient. I love sesame! I also loved those classic Asparagus biscuits from Ginsbis.

Again, the key points are:

Make sure the butter is soft and pliable.
Don’t add the egg all at once!

I hope you enjoy this as a snack tomorrow! 😘