Crispy sesame cookies
Description
Homemade treats for tea. Instead of sesame seeds, you can use regular sunflower seeds or pumpkin seeds. The cookies will be thin and crispy, more similar to sweet chips. You can store them for several days, but I assure you: they won't last that long. They should be eaten after cooling, as they will be soft when fresh out of the oven, but become crispy once cooled. The baking is done. Serve at the table.
Instructions
- 1
Step 1
1. Place all the egg whites into a bowl and beat until bubbles form.
- 2
Step 2
2. Add the powdered sugar and beat until dissolved (you can do this by hand or with a mixer).
- 3
Step 3
3. Pour in the vegetable oil, mix, then add the flour and sesame seeds.
- 4
Step 4
4. Mix everything thoroughly and let the mixture stand for 20 minutes.
- 5
Step 5
5. Line a baking sheet with parchment paper, place the mixture into a piping bag, and pipe out small circles.
- 6
Step 6
6. Bake the cookies in a preheated oven at 180 degrees for 15-18 minutes. You will notice a golden crust. Serve them after cooling.