Sesame seeds are rich in nutrients and a source of calcium, phosphorus, magnesium, iron, proteins and zinc. They are are beneficial for bones, improves liver functions and helps digestion. In Sicily, sesame is used in the preparation of bread, grissini and cookies.
My sesame coriander honey cookies are made with a combination of delicious, high quality flour, such as wholemeal Farro and whole wheat flours. They are sweetened with coriander honey, absolutely one of my favorites. Coriander honey is one of the rarest and therefore precious honey varieties. Its pollen comes from that of an annual plant with remarkable therapeutic properties: disinfectant of the stomach and intestine, it helps to free the body from the heavy metals. It is also a digestive, antioxidant and muscle relaxant. Its spicy fragrance is unmistakable that makes it suitable for both sweet and savory recipes.
These cookies have a delicious crunchiness on the outside and, thanks to the orange juice and the pinch of baking powder, an inside softness that is maintained for a few days.
Makes 10 cookies
250 g (7 oz)whole wheat Farro flour
50 g (2 oz) whole wheat flour
Pinch of sea salt
1 tbsp organic baking powder
The juice of 3 oranges
2 tbsp coriander honey
100 ml (3½ fl oz) cold-pressed organic high oleic sunflower oil
3 tbsp brown rice milk
2 tbsp sesame seeds
- In a bowl, sift together the flours, a pinch of salt and organic baking powder. Add the juice of the oranges, honey, oil, milk and sesame seeds.
- Stir with a wooden spoon until a compact dough is obtained.
- Take a small portion of dough and create the desired shape.
- Pour the cookies on a baking sheet, lined with parchment paper, and bake at 180°C (350°F/Gas 4) for 10 minutes (depending on oven and the thickness of your cookies).