When you are in a serious, pensive frame of mind and require a a cookie to match, might I suggest these crispy crunchy Sesame Lemon cookies – they are not the sugary frilly kind that appeal to kids (which means more for you, of course). They are grown-up sophisticated cookies which are the perfect partners for deeply serious thought and meaningful contemplation. A yoga mat might be necessary. That, or you could offer these round when you have very serious sombre visitors such as accountants or headmistresses.
All of this was prompted by a contemplative mood, a cold evening requiring the oven to be in use, and the following thought-provoking question by Mitch Hedberg (with a bit of subtle editing by myself):
“What’s a sesame grow into? I don’t know, we never give them a chance, what the *fudge* is a sesame? It’s a street… It’s a way to open *ship*…”
Yes, there is more to sesame seeds than just being the speckles on fast-food burger buns – they make pretty awesome cookies too.
For about 30 Crisp Sesame Cookies:
1 cup sesame seeds (I used the kind with the husks on, extra fibre is always good – wholewheat? whole-sesame, maybe?)
1 cup butter, melted and cooled
1 cup brown sugar
1.5 teaspoons fresh lemon zest
Juice of a lemon
1 egg, beaten
1 cup flour
1/4 teaspoon baking powder
Preheat the oven to 180 degrees Celsius. Spread the sesame seeds out on a baking pan and put them into the hot oven for 10 minutes (don’t let them burn now – these are sesame cookies, not charred remains cookies) to toast. Remove them from the oven and let them cool down a bit.
While the seeds are having a break, stir all the other ingredients into the melted butter then add the cooled sesame seeds. Be warned – it will not look attractive at this point. It will look suspiciously like Maille’s wholegrain mustard, or something that came out the back end of a bird with digestive health troubles. Soldier on, it will work out fine.
Drop the mix by teaspoonfuls on a well greased baking sheet (silicon liners are THE BEST), spacing them quite far apart (5cm or so) to leave room for spreading. Bake for about 7 minutes – as soon as the edges brown, whip them out; they will continue to cook on the hot tray. Leave them to rest for at least 2 minutes before carefully removing them to cool down and crisp up on a cooling rack. They will be crisp and taste almost peanut-buttery, with the acidity of the lemon preventing it from becoming monotonously stodgy.
Prepare whichever type of tea you find most conducive to sage reflection on life, the universe, and everything – I’m into Organic Chai at the moment with the teeniest trifle of honey. Grab an appropriate book which suits your pensive mood (Kahlil Gibran is very good for profound thoughts) and sink into deep thought as you sink your teeth into a seriously sesame cookie…
PS: Mitch Hedberg’s question has been at the back of my mind all day. Especially the bit that says ‘we never give them a chance”. Surely everyone deserves a chance, even a sesame seed… I don’t have green fingers but figured it’s worth a shot, watch this space: