Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sesame seeds
- 1 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup milk
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse the sesame seeds until finely ground.
3. In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
4. Add the vanilla extract, salt, and egg yolk to the butter mixture and mix until well combined.
5. Gradually add the flour and ground sesame seeds to the mixture, alternating with the milk, until a smooth dough forms.
6. Divide the dough into 24 equal pieces and roll each piece into a ball.
7. Flatten each ball into a thin disc and shape it into a crescent moon.
8. Place the crescent moons on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until lightly golden brown.
9. Allow the cookies to cool completely on the baking sheet before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
24 cookies
Nutritional information:
Calories: 160
Fat: 11g
Carbohydrates: 14g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free version.
- Honey or maple syrup can be used instead of powdered sugar for a healthier option.
- Margarine can be used instead of butter for a vegan version.
Variations:
- Add 1/2 teaspoon of ground cinnamon or cardamom to the dough for a spiced version.
- Dip the cooled cookies in melted chocolate for a decadent treat.
- Use black sesame seeds instead of white sesame seeds for a unique twist.
Tips and tricks:
- Make sure to grind the sesame seeds finely to ensure a smooth dough.
- Don't overwork the dough, as it can become tough and dry.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle the cookies with additional ground sesame seeds or chopped nuts for added texture and flavor.
Pairings:
Enjoy the cookies with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Serve the cookies alongside fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the cookies are too crumbly, try adding an extra egg yolk or a tablespoon of water to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale or becoming contaminated.
Food history:
Gazelle horns, or Kaab el Ghazal, are a traditional Moroccan pastry that is typically filled with almond paste and shaped like a crescent moon. This recipe puts a spin on the classic pastry by incorporating sesame seeds into the dough.
Flavor profiles:
The Gazelle Sésame Cake has a nutty and slightly sweet flavor, with a delicate texture that melts in your mouth.
Serving suggestions:
Serve the cookies on a decorative plate or platter for a beautiful presentation.
Related Categories
Cooking Method: N/A
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Region: Moroccan
Taste: Sweet, Nutty, Sesame, Spiced, Sesame-Flavored