A not so recent post in the New York Times - Grub Street featuring Anthos' 'most innovative' sesame dessert from chef Bill Corbett made me look at sesame in a different light. Like potato, sesame always seems to be the garnish and never quite the star of the show.
After the slightly disappointing feedback on my daikon jam I thought I would do something a little more simplistic, a little more toothsome, something that would not result in deep culinary shock and convulsive reactions nor responses to the like of "I'm scared!".
230 g unsalted butter, soft
50 g pure icing sugar
2 g salt
2 g vanilla extract
240 g flour
50 g cornflour
5 g sesame seeds
Preheat oven to 160ºC.
Cream butter, sugar, salt and vanilla until pale.
Sift together flour and cornflour and mix through.
Divide mix into 6 g balls and place onto a tray lined with baking paper.
Dust a fork with flour, sprinkle the tops with sesame seeds and press each one firmly with the prongs.
Bake for 8 minutes, cool on tray before removing.
70 g milk chocolateHeat milk and tahini in a small saucepan.
60 g milk
40 g tahini
Bring to a simmer (strain now if using unhulled tahini).
Pour over chocolate and stir until completely emulsified.
Cool to room temperature and sandwich between biscuits.