You know those times when you just don’t feel like making something complicated?
It might be because you just made an enormous, 5-course meal for 13 people and you just can’t bring yourself to finish it off with a super-fancy dessert (unlikely).
Or it might be because some friends you haven’t seen in ages happen to be in town, but they only gave you a 20-minute heads up and you really want something sweet to munch on as you catch up on everything (a bit more likely).
Or (most likely), you could just be exhausted from your day-to-day, you don’t have any time or concentration to spare for something complicated, but you still want to treat yourself to something sweet and satisfying (you deserve it!)
Enter honey-roasted sesame cookies. This recipe is a life-saver in any of the cases I described above, from the least likely to the most. This is literally my go-to lazy-cookie recipe. The only catch to it is that you have to work quickly to keep the sesame from burning, and then again while flattening and cutting it to keep the stuff from hardening.
But that’s kind of good new for us, isn’t it? That just means it will be ready even faster! So go ahead. Make these cookies.
Like I said, you deserve it.
What is it that makes you turn to a super-easy, super-quick recipe?
I love making and experimenting with complex desserts, but normally my schedule just doesn’t allow it. It’s then that I fall back on recipes like this.
Easiest Honey-Roasted Sesame Cookies:
A lightly modified version of a recipe from my mom, who can somehow manage to pop out a caterer quality holiday meal for many from the kitchen, take care of three crazy kids and a slightly weirded-out cat, and get a degree in Acupuncture all at once. Did I mention she’s my hero?
Serves: Makes 40-45 cookies
Estimated Time: 15 minutes
Kosher Classification: Neutral
2 cups unroasted sesame seeds
1/4 cup sugar
2 Tbs. honey
The most important thing in this recipe is to prepare well for it. As I mentioned in the introduction, once things get hot you will have to work very, very quickly for two reasons: First, so that the sesame and sugar won’t burn; and second, because once you pour it out to flatten and cut it into squares, it will start cooling and hardening faster than you can say “these are the easiest cookies I’ve ever made.”
To give ourselves a fair advantage over father time, we use incredible human ingenuity and prepare ahead. Make enough space to pour and roll out the cookie “batter” later on. I like to use my silicon baking sheet, because it’s portable and keeps the counter clean. You can also use a big piece of parchment paper, or just a (clean!) part of your counter. In addition, prepare a wooden rolling pin, a small bowl of water, and a pizza cutter or very sharp knife (if using a silicon sheet, make sure your blade is safe for that type of surface). It is imperative to use a wooden rolling pin! None of those sleek metals ones, rave-appropriate silicon ones, or even the rustic method of using a wine bottle! Only wood will work here. Trust me.
In a medium pot, melt the sugar with the honey over low heat, stirring well, until the crystals dissolve. If the mixture starts bubbling violently before all the sugar crystals dissolve, then that’s when you should go to the next step.
Next, pour the sesame seeds into the pot and start stirring (pretty vigorously) until they are all covered in the caramel. Continue stirring until the sesame seeds start turning a golden color. It’s very important to keep stirring the entire time, to keep them from burning – it’s a very fine line between a roasted sesame seed and a burnt one!
Once all (or most) of the sesame seeds are roasted, and the whole things smells amazing, pour it all out into the surface you have so cleverly prepared.
Lightly wet the rolling pin, and very, very quickly roll the sesame out into a thin sheet, a little less the 1/4 inch thick (or thin, in this case). You may need to re-wet the rolling pin as you go, if the sesame starts really sticking to it. Be careful not to use too much water, though, because too much will soak the sheet of sesame and the cookies will never harden. Try to roll it out to a shape as close as possible to a rectangle. I know, I know, it will never be a perfect rectangle… It’s okay. It will give you the perfect excuse to destroy the evidence of any uneven pieces cut off from the edges… By eating them, of course.
Still working quickly, cut the sheet into 2×2 inch squares.
Let cool. The cookies are ready when they can be easily lifted off the surface and they stay in one piece.
That’s it! Wasn’t that easy?
Store in an airtight container in a cool place.
- Set up a surface on which to pour the batter later, a wooden rolling pin, and a bowl of water.
- Melt 2 Tbs. honey and 1/4 cup sugar in a medium pot until crystals dissolve. Careful not to burn it!
- Add 2 cups sesame seeds and stir constantly until they start turning a golden brown color. Again, be careful not to burn it!
- Working quickly: Pour onto the prepared surface. Lightly wet the rolling pin and roll the batter to an even sheet (a bit less than 1/4 inch thick).
- Immediately cut the sheet into squares.
- Let cool for a few minutes. Store in an airtight box in a cool place.