Friday, 22 April 2016

Oatmeal Sesame Cookies

These cookies are another variation of low carb, low sugar snacks. They go well with a cup of coffee or tea, and one will be enough to satisfy that craving for something that's a little sweet but not too sweet! Any type of seed can be used in place of sesame seeds. It's also possible to substitute some of the sugar by using dried fruit  but I have not tried that. The butter may be substituted by using any of the nut butters you like. The cookies have very little cholesterol. They are very much like "digestive biscuits" one gets in Europe but not as buttery or sweet. Each cookie is listed at 176 cals, CHO 10.5g, Fiber 2.3g, and sugar 3.4g.


85g wholemeal flour
85g durum atta flour
85g Scottish oatmeal
85g Flax meal
75g cold butter, cut in cubes
75g Crisco shortening
1/2 tsp bicarbonate of soda
70g dark brown sugar or Panela (Colombian Raw Sugar)
1/2 tsp salt
2-3 tablespoons half and half
1/4 cup sesame seeds
2 tablespoons sesame seed paste (Tahini)

1. Briefly pulse the dry ingredients in a food processor.
2. Add the butter and shortening and pulse until the mixture looks like coarse bread crumbs
3. Turn out into a bowl and add the half and half, sesame seed paste until a dough that sticks together is formed. Roll out to make a large log, about 8 inches long

4. Wrap in plastic wrap or greaseproof paper and chill in the refrigerator for 4 hours or overnight.
5. Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper. Remove the dough from the refrigerator, unwrap and slice the log into 1/4" slices. Arrange slices on a cookie sheet lined with parchment paper.

6. Remove from oven and allow to cool for 15 minutes. Decrease oven temperature
to 275 degrees Fahrenheit and  return the cookies to the oven to bake for another 1 1/2 hours minutes. Turn off oven and leave cookies to dry out in the oven until cool. Cool completely on a rack and store in air tight container.

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