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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now
Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Salted Caramel Sesame Cookies

Have you always wanted Insta-worthy cookies, but they fail every time, or look flat and lose their shape? This no-fail baking recipe will have your back, plus with my little ingredient twists up your sleeve, you’ll end up with a salty, savoury and delightful treat that’s impossible to resist. You know everything tastes better Asian!

PREP TIME
10 minutes
COOK TIME
12 minutes
SERVES
Makes 12
Ingredients

115g (4 oz) unsalted butter, melted

100g (3.5 oz) soft brown sugar

50g (1.7 oz) white sugar

1 egg

1 tsp vanilla paste

160g (5.6 oz) plain (all-purpose) flour

½ tsp baking powder

1 tbsp shiro miso paste

80g sesame snaps*, broken into small pieces

1 x 45g (1.5 oz) sesame bar*, chopped

100g (3.5 oz) caramel fudge, chopped

½ tsp sea salt

1½ tsp white sesame seeds

1-2 tsp shichimi togarashi*

Steps
  • Step 1

    Preheat oven to 170°C (340°F). Line a large baking tray with some baking paper.

  • Step 2

    Place the melted butter, brown sugar and white sugar into a large bowl and mix together. Crack in the egg, then add the vanilla bean paste, flour, baking powder and miso paste. Mix together with a wooden spoon until combined.

  • Step 3

    Fold through the sesame snaps, sesame bar and caramel fudge pieces. Mix through half of the sea salt and all the white sesame seeds. Mix until evenly distributed.

  • Step 4

    Using an ice-cream scoop, place scoops of cookie dough onto the lined tray, then use the back of a spoon to slightly flatten the tops. Sprinkle with the shichimi togarashi and remaining sea salt.

  • Step 5

    Transfer tray to the oven and bake for 12–13 minutes or until the edges are crispy and golden but the cookie centre is still oozy. Now take a round cookie cutter and place over the cookie. Holding onto the cutter, make swooping circle motions so that the cookie’s edges smooth out. Allow to cool and set into their new shape… or give into temptation and eat them while still warm.

What sugar is best to use when making cookies?

I like to use a mix of sugars in this dessert recipe. The soft brown sugar makes the cookies nice and chewy, while white sugar helps make them crispy. The perfect cookie texture is a combination of the two!

What is shichimi togarashi?

Shichimi togarashi is a Japanese spice blend that contains (among other things) sansho pepper, chilli powder, sesame seeds, nori and dried orange peel. It’s available from Asian supermarkets, although can often be found in the spice section of many supremarkets.

What’s the difference between sesame bars and sesame snaps?

In Australia, you can buy sesame bars and sesame snaps from the supermarket. A popular brand is Eden Sesame Bar. Sesame snaps are a thinner version with more of a crispy consistency. A popular brand among Australians is Golden Days.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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