Ginger Sesame Snaps

  • serves 48
Anna Olson
Anna Olson Sugar

These crisp bites are almost candy-like in taste and texture. What a treat!

19 Ratings
Directions for: Ginger Sesame Snaps


Ginger Sesame Snaps

1 ½ cup sugar

1 cup sesame seeds

¾ cup all purpose flour

1 Tbsp freshly grated ginger

½ cup lemon juice

½ cup melted butter

To Assemble


Ginger Sesame Snaps

1. Blend together sugar, sesame seeds and flour. Stir in ginger, lemon juice and melted butter until evenly blended. Chill for 1 hour before baking.

2. Preheat oven to 350 F.

3. On a silpat or greased and floured baking sheet, spread a small disc of batter, about 1 1/2-inches wide on the silpat (they will double in size). Repeat, leaving at least 2 inches between each cookie.

4. Bake for 4 minutes and rotate baking sheet in the oven. Bake for another 3 to 4 minutes, until golden brown.

To Assemble

1. For flat cookies, let cool completely. For curled cookies or cookie cups, let them cool for 2 minutes. Using a small spatula lift warm cookies and place them on a rolling pin to curl. Remove when cooled, about 2 minutes. If cookies harden before you finish curling, just warm for 30 seconds in the oven. For cups, place warm cookies over a small tartlette shell or ramekin and allow to cool.

See more: Bake, Dessert, Quick and Easy, Snack, Party Favourites

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