I was reading some Waitrose Magazines and came across a very enticing, and simple, recipe for Pine Nut and Sesame Seed Dunkers. Dunking, for those who don’t know, is dipping a biscuit or cookie in tea or coffee. In the UK we love to dunk our biscuits, so this seemed like a great recipe to try. The recipe is also on the Waitrose website.
The recipe makes 20 biscuits, but is not a large amount of dough, so I used the processor on my hand blender which worked well. But a normal food processor will be fine too, especially if you double up the recipe.
Now as well as being a lovely biscuit the recipe suggests making a slit in the biscuits as soon as they come out of the oven, with a skewer, going half way across each one, so that you can rest them over the lip of a cup. I found that a small knife worked better than a skewer, and having made the slit I pulled it open a little. This obviously needs to be done before the cookies have cooled and hardened.
With a crisp outside, and a nice chewy centre, courtesy of golden syrup, these really taste great. Of course baking a little longer and the centres will firm up too. But I enjoyed them just as they were.
As a easy to make recipe, these are ideal, and you don’t even have to bother with making the slits in them, they will taste just as good.
- 30g sesame seeds
- 120g plain flour
- 1/2tsp baking soda
- 1/2tsp baking powder
- pinch of salt
- 60g cold butter
- 60g light brown sugar
- 65g golden syrup
- 30g mixed chopped peel
- 40g pine nuts
- Preheat the oven to 200C/180C Fan/400F
- In a food processor whizz the sesame seeds for about 15 seconds, to release some of the oils.
- Add the flour, baking soda, baking powder and salt and whizz again to mix in.
- Add the butter and pulse the mixture until it has turned to a fine breadcrumb texture.
- Add the sugar, golden syrup(you could use corn syrup), chopped peel and pine nuts.
- Pulse again until the mixture all comes together.
- Roll about 20g of mixture into walnut sized balls and place on a lined baking sheet, leaving a 3cm(1 1/4 inch) gap between them.
- Bake in the oven for 8 to 10 minutes until they have spread and turned a nice golden colour.
- Remove from the oven and, if you want to slit them, make a slit in each one, frm the centre out to the edge and spread it slightly to make a larger gap.
- Allow to cool completely on the baking tray.