Meet Your New Tea Obsession: No-Fuss, Ultra-Crunchy Sesame Cookies

This is the small, happy-with-tea kind of bake: crisp at the edges, soft inside, and scented with toasted sesame. The flavor skews gently nutty, the texture has that light, satisfying crunch, and the seeds bring along calcium and good oils. In other words, a tray of cookies that feels a touch wholesome without trying too hard.

What you need

• Wheat flour — 200 g
• Unsalted butter, softened — 100 g
• Sugar — 80 g
• Egg — 1
• White sesame — 50 g, plus a little extra for topping
• Baking powder — 1/2 tsp
• Salt — a pinch

How to make them

Step 1. In a deep bowl, beat the softened butter with the sugar until the mixture looks paler and feels airy. Add the egg and mix again until smooth and fully blended.

Step 2. Sift the flour, then stir in the baking powder and a pinch of salt. Add the dry mix to the butter mixture gradually, stirring until you have a soft, elastic dough that releases from your hands. Fold in 50 g of sesame so the seeds are evenly dispersed.

Step 3. Roll the dough into walnut-size balls, press each one gently to flatten, and set them on a parchment-lined baking sheet. Sprinkle the tops with a little extra sesame and press lightly so the seeds adhere.

Step 4. Bake in a preheated 180 C oven for 12–15 minutes, until the edges turn light golden while the centers stay tender. Cool on a rack, then serve with tea, cold milk, or warm cocoa.