Black Sesame and Ginger Biscuits

These are an oriental adaptation of Charleston’s

popular benne seed biscuits. I use flavorful black

sesame seeds that are available at any Asian

food store and give it some punch with the addition

of fresh ginger.

3 ounces of cream cheese

½ cup of butter

1 cup all-purpose flour

1 teaspoon of fresh ginger, finely grated.

1 egg, beaten with a tablespoon of water

3 tablespoons of sesame seeds

Blend first four ingredients, along with half of the

sesame seeds, and roll into a log. Chill, and on a

floured surface, cut into half-inch thick discs. Put

on a cookie sheet, brush tops with egg glaze,

sprinkle with remainder of seeds, and bake at

425 degrees for ten to fifteen minutes.

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