Saturday, December 22, 2012

Savoury Sesame Rounds

This recipe is one of the last that I collected when I still baked often, and with gusto.  It is absolutely delicious, and it was almost lost – given the non-bakery stance I take on life.  Anyhoo, thanks to the internets, I was able to find this Canadian Living, December 2005 “Gifts From the Kitchen” recipe.

Savoury Sesame Rounds ~ makes 42 servings

1 cup shredded Monterey Jack cheese 1 or old Cheddar cheese
1/4 cup butter, softened
2 tbsp whipping cream
1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp baking powder
1/4 tsp cayenne pepper
Pinch Salt
1/4 cup sesame seeds

1. Line large rimless baking sheet with parchment paper or non-stick baking mat; set aside.

2. In large bowl, beat together cheese, butter and cream. In separate bowl, whisk together flour, cornmeal, baking powder, pepper and salt. Add to cheese mixture; stir to form ragged dough. With floured hands, press dough together.

3. Pour sesame seeds into shallow bowl. Roll dough by 1 tsp (5 mL) into balls. Dip in egg wash; roll in sesame seeds. Place, 1 inch (2.5 cm) apart, on prepared pan. With bottom of glass, press to 1/4-inch (5 mm) thickness. Chill for 30 minutes.

4. Bake in centre of 300°F (150°C) oven until firm to the touch and slightly darkened on bottom, about 35 minutes. Let cool on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days. Or freeze for up to 2 weeks.)

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