Black Sesame Biscuits with Coconut and Lemon

You may or may not be aware that I love black sesame seeds, I  put them in everything I can (that is sensible at least). Check out the Black sesame seed and kale smoothie, or the Broccoli and Cauliflower salad, or the Spicy seed and kale cracker, savoury, sweet and everything in between, these make their way into pretty much any dish in my kitchen. 

Look, everyone has their weakness, mine just so happen to be something healthy and addictive.  

I coined these little sweet treats biscuits, because I didn't know what else to call them. They are not sesame snaps! much softer with a chewy centre but crunchy around the edges. I got 12 biscuits out of this recipe, the amount you get will depend on how thick you make them. 

Fear not my gluten, nuts and lactose intolerant foodies these beauties are free from those yucky irritants, so tuck in!!

These tempting morsels are a delight with a nice pot of tea and a good book or good company - they were made for sharing. But, perhaps after trying one you might not want to. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Black Sesame Biscuits

makes 12 (more or less)

Ingredients

• 3 egg whites
• 1/4 cup icing sugar
• 1/4 cup coconut oil (melt in microwave 30 seconds)
• 2 tablespoon gluten free plain flour
• 1/2 cup black sesame seeds
• 1/2 cup dessicated coconut
• 1 tablespoon cornflour
• 1 tablespoon grated lemon zest

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Preparation

Beat the egg whites till frothy, add the icing sugar and whisk till sugar dissolves. The mixture should form a soft peak, and have a thick, glossy look. Then add in the lemon zest and combine well.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Blend 1/2 the sesame seeds, 1/2 dessicated coconut and the flours till fine.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Combine the seed mixture and the egg mixture in a clean bowl and mix till smooth, 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

next fold in the rest of the sesame seeds and dessicated coconut combine fully. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Leave the mixture to rest 30 minutes in the fridge. 

Preheat the oven to 180 degrees, line a cookie tray with parchment paper (I use a silicon baking mat). 

Remove the sesame mix from the fridge after 30 minutes, ready for use. Fill a cup with water and dip the spoon in between forming each biscuit, taking tablespoons full of the mixture and spread out to the thickness you want. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Bake in batches 10-15 minutes at time, 10 minutes will give a chewier texture, 15 minutes will make them more crunchy all over. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Remove from the oven and and cool on a wire rack.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

They are sweet, crunchy and oh so good!

                               Bon Appétit!!

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

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