Here are some more images and naturally a recipe from our recent 3 day Labour weekend. A scrummy batch of Chocolate Oat and Sesame Cookies!
The other day I noticed I had more sesame seeds in my pantry than I’d ever need in a month of Sundays. So I thought these cookies would be an excellent way to use some up. Of course the cookies have long since disappeared, but I did manage to hold some back to photograph before the paws came out.
My boy Boon likes spending long warm weekends in the sun too!
The recipe is one I cut out and adapted from an old Family Circle magazine many moons ago.
- Chocolate Oat and Sesame Cookies
- ¾ cup of plain white flour
- 1/4 cup of cocoa powder
- 1 cup rolled oats
- ¾ cup of sesame seeds
- ¾ cup of caster sugar
- 100 grams of butter
- 3 tablespoons of golden syrup
- 1 tablespoon of hot water
- 1 teaspoon of baking soda
- Preheat your oven to 160 degrees C.
- Sift the flour and cocoa powder into a large bowl, add in the remaining dry ingredients (rolled oats, sesame seeds, caster sugar) and mix to combine.
- In a small saucepan melt the butter and golden syrup by stirring over a low heat until it is all melted and smooth.
- Set the mixture aside to cool slightly.
- Mix the baking soda and water in a small cup and add this to the golden syrup mixture, it should come to a foam.
- Fold the foam into the dry ingredients and combine well.
- Roll good tablespoonfuls of mixture into balls and place lined baking trays, flattening slightly with your fingers.
- Bake for 12 minutes and continue to cool the cookies on the baking tray for at least 5 minutes before transferring to a cooling rack.
- Once cold ice as desired!
Ice the cookies with either…
- 200 grams of dark chocolate, melted
or with a little Chocolate Icing, as I did instead!
- Chocolate Icing
- 20 grams of soft butter
- 1 cup of icing sugar, sifted
- 2 tablespoons of cocoa, sifted
- enough boiling water to mix, approximately 2 tablespoons
- Beat the butter until smooth, add the sifted icing sugar and cocoa.
- Mix in just enough boiling water to make a smooth moist paste.
- Spread a small circle on to the middle of each cookie and leave to set.