Sesame Rings (Spain)

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (9)

Cook Time:
20 min
Level:
Easy
Yield:
about 40 cookies

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 20 min
Total:: 1 hr 15 min

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Ingredients

4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1 1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Sesame Glaze:

1 large egg white, lightly beaten
1 teaspoon honey
1/2 cup hulled raw sesame seeds

Directions

Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.

Whisk the flour, baking powder and salt together in a medium bowl.

Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.

Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.

To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.

Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.

Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.

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Comments & Reviews

recipe Sesame Rings (Spain)
Patricia Euless, TX 12-09-2008
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You're NOT EXCUSED!
Rated: 5 stars out of 5

Geez Rachel, what happened to the HOLIDAY spirit??? If you'll notice this recipe hails from SPAIN....as stated it is... also the recipe for the Sephardic Jewish cracker. The recipe is actually a variation of what the Spanish call Rosquillas......AND Rosquillas ARE a Christmas tradition. Also, it is quite clear in the heading that the Sephardic Jewish cookie/cracker is served at Shabbat and during holidays.....so if that part IS wrong, then a proper scolding may be warranted.....but it looks like you missed the boat on this one and OWE food network the apology! And obviously not everyone can KNOW or be familiar with every religion and its practices....so give us a break!!!!! Read more
recipe Sesame Rings (Spain)
rachel brooklyn, NY 12-08-2008
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excuse me?!
Rated: 1 stars out of 5

this recipe under "christmas cookies" is absurdly ridiculous to me!! it's a sephardic jewish cracker and therefore OBVIOUSLY... not eaten on christmas. it is international but labeling it as jewish and under christmas cookies is just too stupid and ironic for my taste. also a little bit offensive i'm quite disappointed, food network!!!Read more
recipe Sesame Rings (Spain)
Suzan Greenland, NH 12-06-2008
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Mix left over tahini with molasses
Rated: 5 stars out of 5

I'm not sure if Janine from Seattle will read this since her review was about a year ago but she mentioned something about... finding unique ways to use her left over tahini so I thought I'd make a suggestion. I grew up in the middle east and one of the things they used to feed us kids in the winter months was a mixture of something very similar to molasses with tahini on toast. The mixture was about half and half so it lightens the color of molasses somewhat but thickens the texture. It was a tasty spread to have on toast during cold winter months. Now that I've written to you about this I'm going to have to try making some for myself and bring back those memories. As for these cookies, they are yummy btw. I'd definitely recommend them.Read more
recipe Sesame Rings (Spain)
jerry plainfield, IL 12-22-2007
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Pleasant surprise
Rated: 5 stars out of 5

I didn't have high hopes for this one, honestly. I was pleasantly surprised at the great texture, nice flavor, and subtle... sweetness. They were very simple, but time consuming. Once I got a system down, it went very smoothly. Will make these again.Read more
recipe Sesame Rings (Spain)
Christina Louisville, KY 12-21-2007
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Just Sweet Enough
Rated: 4 stars out of 5

I very much enjoyed these cookies though I did make a few cosmetic changes. Rolling the rings was too time consuming so I... just used my cookie spoon and placed them as balls and pressed them similar to what you would do for a peanut butter cookie. I then used the egg wash and sprinkled with sesame seeds as called for in the recipe. I also cut the baking time down to 12 minutes, at 15 they were hard as rocks and unattractively brown. Overall a nice cookie - will make again.Read more
recipe Sesame Rings (Spain)
elaine wilmington, DE 12-16-2007
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Tasty, not too sweet cookie
Rated: 5 stars out of 5

Yeah, forget about balling the dough and making a circle. Just roll it into 1/4 to 1/3" thickness strips and break off about... a two inch piece and form a circle, much easier. I baked for 12 min, and it was just fine. Great cookie for anyone with a milk allergy. I really like the taste and texture of this one!Read more