24 Serves
112 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
79 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
47 mg / 4,700 mgSodium
94 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate large bowl, cream the softened butter and sugar together using a hand mixer until light and fluffy.
Beat in the egg, vanilla extract, and black sesame paste until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined, then fold in the black sesame seeds.
Chill the dough in the refrigerator to firm up, then scoop into balls and place on the prepared baking sheet.
Bake the cookies for 25-30 minutes until the edges are set, then transfer to a wire rack to cool completely.
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Danish