Lemon Sesame Snaps

I saw these cookies on Pinterest awhile back and was immediately intrigued. I love sesame seeds, in fact sesame snaps are probably one of my favourite treats so I loved the idea of a sesame seed cookie.

They turned out beautifully - a crisp, buttery brown sugar cookie flavoured with toasted sesame seeds and lemon. Gorgeous with a cup of Earl Grey tea!



The recipe comes from All Recipes but I have made a few little changes. Obviously, I've omitted the egg. (For the record I tend to find if a cookie recipe only calls for 1 egg you can simply omit it with no problems). I also added a pinch of salt and some vanilla but mostly changed the method of making these cookies to the more traditional way of creaming butter and sugar first, then stirring in the dry ingredients.

Just one small note though - these are best eaten on the day they are made as they do get chewy the next day. That's not a terrible thing mind you, they are still very good - I certainly happily ate mine! You'll just have to call them lemon sesame chews instead - ha!

Now, I'm not suggesting you sit down and eat 18 cookies in a day, instead, maybe have some people over, throw a tea party, halve the recipe.... anything to enjoy them at their best, that is, just slightly cooled fresh from the oven :-)

Lemon Sesame Snaps

Yields approx. 18 small cookies

• 50g / ¼ cup vegan butter

• 80g light muscovado sugar / ½ cup lightly packed brown sugar

• zest of 2 lemons

• ½ tsp vanilla

• 70g / ½ cup flour

• 1/8 tsp baking powder

• pinch of salt

• 30g / ¼ cup sesame seeds

Preheat the oven to 180c / 350F. Spread the sesame seeds out on a baking sheet with sides and toast them for 10 minutes giving the pan a shake a couple of times.

Beat together the vegan butter, brown sugar, lemon zest and vanilla until light and creamy.

Whisk together the flour, baking powder and salt. Stir into the butter/sugar mixture until no more flour shows. Stir in the toasted sesame seeds.

Drop by teaspoons onto a baking sheet lined with baking paper and bake for 7 - 10 minutes. The edges on the cookies will just be starting to brown.

Remove and place the sheet on a wire rack. The cookies will be far too soft to move at this stage. Simply leave them to get firm on the baking sheet, this will only take 5 minutes or so. Once firm, transfer them to a wire rack to cool a bit BUT these are best eaten now!!

Get a pot of tea on, grab a book, curl up on the sofa and enjoy your time out :-)

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Source: Based on All Recipe's Lemon Sesame Crisps.

Nutritional Information: based on 1 cookie

Calories: 55

Protein: 0.7g

Fat: 2.4g

Sat Fat: 0.5g

Fibre: 0.3g

Carbs: 7.8g

Sugar: 4.4g

Calcium: 23.3mg

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