I often find myself wondering what snacks to give to my son during the day. He’s 5 and loves having tiny snacks between meals, apart from his daily fruit portion. I’m trying to avoid store-bought when possible and I’m glad that my little man agrees with me as he loves my homemade treats more than anything I could buy at the store. It’s lovely to see him happily chewing on the biscuits or cookies I made.. or we both made as he likes to get involved in the process sometimes. Usually, he loves anything with chocolate, but I was surprised to hear him say that he loves these sesame seed biscuits, especially with peanut butter. Yes, filling them with peanut butter was his idea and I quickly jumped on the bandwagon as we both love peanut butter. So I give you sesame seed peanut butter sandwich biscuits- these crisp, rich, butter biscuits filled with a thin layer of peanut butter! They are rich and melt in your mouth, despite their initial crunchy texture. The sesame seed flavor is delicate and I would say that it’s peanut butter the one to stand out if you’re thinking to use it as a filling. But the biscuits are just as good plain and simple – they store great in an airtight container or cookie jar and taste even better after one or two days.
- 130g all-purpose flour
- 60g whole wheat flour
- 1 pinch salt
- 1 egg
- 80g butter, softened
- 50g powdered sugar
- 30g sesame seeds, toasted
- Peanut butter for filling
- Preheat your oven to 350F - 180C and line a baking tray with parchment paper.
- Mix the egg with sugar until creamy and fluffy, double in volume, then stir in the butter, followed by the two types of flour, salt and sesame seeds.
- Knead the dough a few times just to bring it together then wrap it in plastic wrap and refrigerate it for 30 minutes.
- Place the dough on a floured working surface and roll it into a thin sheet - around 5 mm thickness.
- Using a cookie cutter, cut the biscuits and carefully transfer them on your prepared pan.
- Bake the biscuits for 10-12 minutes until slightly golden brown on the edges.
- Let the biscuits cool in the pan before serving or storing them in a sealed jar or airtight container.
- Fill them with peanut butter if you prefer.
Snacks-urile intre mese sunt o obisnuinta la noi in casa si prefer sa le fac eu, si nu sa le cumpar. Piciul meu e cel care imi cere mereu ceva de rontait, pe principiul – putin si des si spre fericirea mea, si el le prefera pe cele facute in casa. Desi preferata lui e ciocolata, am avut marea surprindere sa-l aud spunand ca acestti biscuiti sunt super si dupa ce a rontait cativa goi, a avut ideea sa-i umplem cu unt de arahide. Eu nu am zis nu, evident, caci ne place untul de arahide amandurora si asa s-au nascut acesti biscuiti senvis. Insa biscuitii sunt buni si simpli, se pastreaza bine si parca sunt mai buni a doua sau a treia zi.
- 130g faina alba
- 60g faina integrala
- 1 praf de sare
- 1 ou
- 80g unt, temperatura camerei
- 50g zahar pudra
- 30g seminte de susan, prajite
- Unt de arahide (optional)
Mod de preparare:
- Preinzalziti cuptorul la 180C si tapetati o tava mare de copt cu hartie de copt.
- Mixati oul cu zaharul pana isi dubleaza volumul apoi adaugati untul moale.
- Incorporati cele doua tipuri de faina, un praf de sare si semintele de susan si framantati aluatul de cateva ori apoi formati o bila.
- Infasurati bila de aluat in folie si dati la rece 30 minute.
- Puneti aluatul pe masa de lucru infainata si intindeti intr-o foaie subtire – aproximativ 5mm grosime.
- Taiati fursecuri cu un cutter de forma dorita si asezati fiecare fursec pe tava de copt.
- Coaceti pentru 10-12 minute sau pana marginile incep sa devina usor aurii.
- Lasati biscuitii sa se raceasca in tava.
- Umpleti biscuitii cu unt de arahide daca doriti.