Before I start a whole series of posts with my recent Crimea trip, here’s a quick recipe of crunchy oatmeal cookies with sesame seeds and prunes. Less words, more oats! 🙂
1 year ago – Working Class Hero: Down-to-Earth Vyborgskaya Side
2 years ago – Addictive Grissini and Sourdough Bread Twists
3 years ago – Pear Clafoutis, Jelly Muffins and Scandinavian Twists
4 years ago – Colours of Summer
5 years ago – Gros Sablé Breton or Je ne Mange pas Six Jours
Oatmeal Cookies with Sesame and Prunes will make crunchy sesame-flavoured cookies perfect for the capricious St Petersburg summer. ATTENTION: the measurements are given in a very approximate manner…
- 2 eggs
- 200 g sugar
- 50 g butter, softened
- 50 g sunflower oil
- 250 ml of oatmeal mixed with some oat bran (I used medium-sized oatmeal, not the instant type nor the old-fashioned)
- 150 g oat flour (I used tolokno, a rough grind of oats) mixed with some all purpose flour
- pinch of nutmeg
- 2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- prunes, chopped (to taste)
- sesame seeds, plus extra for coating
Beat eggs with sugar, add softened butter and oil, continue beating well. Beat in the oatmeal and oat bran (you can omit the former if you want), baking powder, soda, salt and nutmeg and then add oat flour mixed with some all purpose flour, enough to achieve a rather thick mixture. Mix in chopped prunes (I scolded them with boiling water beforehand) and sesame seeds. Ideally, you should get a pretty thick mixture that will allow you to skip the chill-in-the-fridge step (to save time). But you can of course place the cookie dough in the fridge (no need to cover) for some time (20-30 minutes) first. I baked the first batch right away while the rest of the dough was waiting in the fridge (can’t say there was much difference in the end).
Preheat the oven to 175 ‘C. Take a small ball of cookie dough (moistening your hands with some water might help), roll it in sesame seeds and place it on the baking mat / parchment paper, then slightly flatten it with your hand. Continue with the remaining dough (the cookies will spread while baking so consider making two batches). Bake for about 20 minutes but be careful – do not overbake otherwise the cookies will be a bit too crunchy!
Remarks: Prunes are really quite distinct in these cookies, so if you prefer a more neutral dried fruit or something more traditional, try making these with raisins. You can also experiment with flour, adding some whole wheat flour for a change.
Result: Crunchy, pretty sweet cookies, with an accentuated sesame flavour … and sesame crunch 🙂
As I was taking pictures on the balcony, one of the cookies did fall from the fifth floor. It survived the fall almost intact apart from being attacked by an ant when I went out to find the errant cookie. Then we used the good Soviet anti-microbes solution which worked well with the unpacked bread they used to sell in the USSR and in the 90s: scorch the thing holding it close to the gas burner and turning it from all sides – and you are safe!
This post goes to the Sweet recipe collection where you will find more cookie recipes.