Crujiente de Sésamo: Black Sesame and Cocoa Cookie

Adapted by
January 2011
Yield: 200 Cookies


250 grams butter
83 grams glucose
166 grams PreGel Magic Sugar (Isomalt)
4 grams pectin
83 grams water
250 grams black sesame seeds
40 grams cocoa butter


Preheat the oven to 180ºC. Combine the butter, glucose, isomalt, and pectin in a pot over a medium heat and cook to 105ºC slowly. Add the water in 3 batches, and remove the pot from the heat. Add the sesame seeds and cocoa butter at the same time and let the mixture cool.
Put a silicone baking mat on a sheet tray. Make little balls with the sesame dough, arrange them on the sheet tray, and bake for 10 minutes. Remove the cookies from the oven and allow them to cool.