Before leaving South Africa to live in Canada, all the South Africans would ask if we’d miss the South African summer given that we would NEVER experience heat again. We nervously laughed, unsure of what awaited us.
We’ve been in Canada for about 5 months now. We have experienced heat. Boy have we experienced heat! Summer here is vastly different to South Africa in a number of ways:
- It’s humid AF! Johannesburg has rain in summer, but not real humidity. Nothing like Toronto! When the humidity hits around 95% you feel like you’re walking through warm syrup. A friend describes it as “soupy”. It’s pretty accurate. Within minutes of walking out the front door you’re hot and wet and sticky.
- Rain is warm and makes it more humid. We’re used to rain bringing a relief from the heat; cooling the air and the ground. Toronto rain is warm and if you thought things were “soupy” before the rain, just you wait!
- The city is alive! It happened overnight. One day it was cold and the next day everyone was outside in shorts and t-shirts doing their gardening. Everyone spends their days outdoors at parks, beaches and restaurants with patios. Heat and humidity do not stop anyone.
These black sesame biscuits are light and easy to gobble down in the heat. The addition of the lemon curd is a perfect complement the the black sesame flavour and adds an element of freshness.
The taste was initially unexpected, but once I’d had once biscuit I was hooked. Needless to say the family didn’t get to taste many of these… Oops. Sorrynotsorry.
You will definitely need to put in some work to put these biscuits together. If you’re looking for something quick and easy, I would not recommend these! Rather try these. If you have the time and inclination though, these bad boys are definitely worth it. Plus, I just love how they look 🙂
Black Sesame Biscuits with Lemon Curd
- 1/2 cup Sugar
- 1/4 cup Lemon juice
- Zest of 1 lemon
- 4 large Egg yolks
- 57g Butter, cubed
Black Sesame Sugar
- 1/3 cup Black sesame seeds
- 1/3 cup Sugar
- 1/3 cup Dark brown sugar
Black Sesame Cookies
- 425g Flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 227g Unsalted butter, room temperature
- 1 cup Black sesame sugar
- 1 Large egg
- 1tsp Vanilla Extract
For the Lemon Curd
- Whisk sugar, lemon juice, zest and egg yolks together in a heatproof bowl.
- Set the bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl.
- Continue to whisk the mixture until it thickens considerably, reading 78C on a candy thermometer.
- Remove the bowl from the heat and allow the mixture to cool to 60C.
- Gradually whisk in the cubes of butter until well combined.
For the Black Sesame Sugar
- Place a rack in the centre of your oven and preheat to 205C.
- Spread the sesame seeds across a baking tray and place in the oven.
- Bake for 15 minutes, stirring every 3 minutes to ensure even baking.
- The seeds will turns light brown and easily crush between your fingers when they are ready. They can burn easily, so keep an eye on them.
- Allow the seeds to cool completely on a wire rack.
- Whisk the cooled seeds and sugars together and divide into 2 batches.
- Pulse each batch in a food processor until it reaches the consistency of a fine cornmeal. Do not pulse in single batch as you will end up with black sesame seed butter.
For the Black Sesame Biscuits
- Whisk the flower, baking powder and salt together in a medium bowl.
- Using either a handheld mixer or freestanding mixer with paddle attachment, combine the butter and black sesame sugar. Cream until light and fluffy.
- Add the egg and vanilla extract and continue to beat until well combined.
- Add the dry ingredients and mix until just incorporated.
- Lay some plastic wrap on the counter top and use your hands to shape the dough into a disk on the plastic wrap.
- Cover securely with wrap and refrigerate for an hour.
- Preheat oven to 180C and line 2 baking tray with baking paper. If you only have one baking tray, cook the biscuits in batches, refrigerating unbaked cookies on baking paper.
- Roll out the dough on a lightly floured surface until about 6mm thick.
- Use your cookie cutter to cut shapes out of the dough and transfer them to the baking sheet.
- Bake for 10 minutes. Allow to cool on a wire rack.
- Place half the biscuits upside down on your countertop.
- Put a generous dollop of lemon curd on each of these biscuits.
- Sandwich with the other half of the biscuits.
Recipe credit to Hummingbird High.