“Not too sweet, covered in delicious sesame seeds, these are a favourite snack for my family. They keep about three days in a tin. I have tried using less oil, also draining some onto a paper towel after cooking, but without good results. The oil seems to be the magic ingredient for the special slightly chewy texture. The recipe is adapted from the same in "Chinese Cooking" by Mary Wilson.”
12-14 cookies

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Toast sesame seeds in a frying pan at medium heat. Stir them occasionally and watch them like a hawk! They will stay light and then suddenly brown in a few seconds - remove them from heat to a small bowl once they are golden brown.
  3. Combine flour, baking powder, spice powder, salt, brown sugar, corn oil, egg, vanilla in a mixing bowl. Mix well.
  4. Knead dough with hands until slightly rubbery.
  5. Roll into balls about one inch in diameter.
  6. Dip each ball into toasted sesame seeds to cover with seeds.
  7. Place on a cookie sheet. Flatten with a fork.
  8. Bake at 350 for 8-10 minutes.

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