What I found most interesting about this recipe is the degree to which the batter spreads out in the oven while it bakes. You use less than one teaspoon of batter per cookie, which seems like an incredibly small amount when you are preparing your sheet tray to go into the oven.
The high ratio of melted butter and white granulated sugar relative to flour contributes to an ultra-thin sesame caramel cookie crisp that has visible holes in it. It’s really beautiful, and tastes wonderful.
Lacey Sesame Seed & Salted Caramel Cookies
What I found most interesting about this recipe is the degree to which the batter spreads out in the oven while it bakes. You use less than one teaspoon of batter per cookie, which seems like an incredibly small amount when you are preparing your sheet tray to go into the oven. The high ratio of melted butter and white granulated sugar relative to flour contributes to an ultra-thin sesame caramel cookie crisp that has visible holes in it. It’s really beautiful, and tastes wonderful.
Ingredients
- 125 grams white granulated sugar
- Zest of ½ orange
- 30 grams freshly-squeezed orange juice
- 50 grams salted butter (melted)
- 30 grams all-purpose flour
- 85 grams sesame seeds
- 10 pecans (microplaned into a fine powder)
- Maldon sea salt (for finishing)
Instructions
- Preheat the oven to 330˚F.
- In a small bowl, mix together the white granulated sugar, orange zest, freshly-squeezed orange juice, and melted salted butter.
- Add in the all-purpose flour, and mix until the batter reaches a smooth consistency.
- Fold in the sesame seeds, and mix until the sesame seeds are evenly distributed throughout the cookie dough batter.
- *Note that the batter will be a much thinner consistency than traditional cookie dough—this is normal.
- Line a sheet tray with parchment paper.
- Using roughly ½ to ¾ teaspoon of cookie batter per cookie, dot the parchment with roughly 12 individual tiny scoops of cookie batter, leaving ample space between each individual scoop of batter.
- *Note these cookies will spread out considerably as they become wafer-thin.
- Bake at 330˚F for roughly 12 minutes, until the cookies are bubbling and just beginning to take on some golden-brown color.
- After 12 minutes, quickly remove the cookies from the oven, and dust them lightly with a sprinkling of some microplaned pecans and a few grains of Maldon sea salt while they are still bubbling and hot.
- Return the cookies to the oven to finish turning lightly golden-brown, or roughly 2 additional minutes.
- Remove the cookies from the oven, and allow them to cool at room temperature.
Notes
These cookies store nicely in a covered plastic container at room temperature.
For a fun homemade ice cream idea, take some of these crisps and break them up into small pieces. Fold them into your homemade French vanilla ice cream as it is churning, right before storing the finished ice cream in the freezer.
For a fun homemade ice cream idea, take some of these crisps and break them up into small pieces. Fold them into your homemade French vanilla ice cream as it is churning, right before storing the finished ice cream in the freezer.