Korean Sesame Seed Cookies – a delicious recipe with sesame seeds, black sesame seeds, brown sugar, syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roast white and black sesame seeds seperately in dry pans until they start to pop.
2
Remove from pan onto plates.
3
Slowly heat sugar and syrup in a pan, stirring constantly, until sugar dissolves.
4
Divide the sugar and syrup mixture, mix one half with the white and the other with the black sesame seeds.
5
Spread both mixes onto seperate parchment or non stick baking paper sheets, cover with another sheet and flatten, then remove top sheets and lay the black sesame layer on top of the white one and remove the sheet from the black layer.
6
With the help of the underlying sheet roll the black and white layers tightly into a roll, so that the white layer encloses the black one.
7
Let the roll cool, then slice into about 1/4 to 1/3 inch slices.
205
kcal
Calories
13
g
Fat
22
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 50 g sesame seeds, 50 g black sesame seeds, 65 g brown sugar, 8 tablespoons syrup.
Yes, Korean Sesame Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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