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Susamliji
Sesame Cookies
Susamliji are traditional Macedonian celebration cookies, often made for special occasions. These simple, braided, butter-based biscuits are finished with an egg glaze and a generous scattering of sesame seeds, offering a delightful crunch and a subtly sweet flavor.
ð§ ææ
- 250 g Unsalted butter(softened)
- 100 g Granulated sugar
- 1 large Eggs(yolk for dough, white for glaze)
- 1 tsp Vanilla extract
- 350 g All-purpose flour(plus more for dusting)
- 1 tsp Baking powder
- 0.5 tsp Salt
- 100 g Sesame seeds(for coating)
ðšâð³ äœãæ¹
- 1
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
- 2
In a separate bowl, whisk together the flour, baking powder, and salt.
- 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
- 4
Turn the dough out onto a lightly floured surface. Divide the dough into 24 equal portions. Roll each portion into a rope about 6-8 inches long.
- 5
Braid two ropes together for each cookie, or simply twist them into desired shapes. Place the cookies on baking sheets lined with parchment paper.
- 6
In a small bowl, whisk the egg white with a tablespoon of water. Brush the tops of the cookies with the egg wash.
- 7
Generously sprinkle the sesame seeds over the egg-washed tops of the cookies, pressing gently to adhere.
- 8
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and lightly crisp.
- 9
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
ð¡ ããã®ã³ã
- âEnsure the butter is truly softened but not melted for the best dough texture.
- âIf the dough becomes too sticky, chill it in the refrigerator for about 15-20 minutes before shaping.
- âFor a more intense sesame flavor, lightly toast the sesame seeds before using.
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- Add a pinch of cinnamon or cardamom to the dough for added warmth.
- Drizzle with a little honey or a simple sugar glaze after cooling.