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(cooking time: 20 min; yield depends on batter thickness and cookie size)
All-purpose flour – 1 cup
Salt – ½ tsp
Baking soda – ½ tsp
Unsalted butter – 1 stick (8 tbsps), warmed to room temperature
Light-brown sugar – 1 cup, packed
1 large egg
Pure vanilla extract – ½ tsp
Hulled sesame seeds – 1 cup, toasted
Pre-heat oven to 350°F/180°C/Gas Mark 4.
Sift flour with baking soda, and salt into a large bowl; set aside.
Beat butter with sugar until fluffy and lighter in color; add vanilla extract and egg, beat to combine.
Add the butter mixture to the flour mixture and beat together until well combined.
Add sesame seeds, mix till incorporated.
Line baking sheets with parchment.
If your batter is liquid enough, use a tablespoon to drop it onto baking sheets. Leave a 2-inch space between cookies to allow for rising.
If your batter is not that runny, roll it into small balls, then flatten with the palms of your hands and arrange on baking sheets still leaving a 2-inch space between them.
Bake for 6 to 8 minutes in the preheated oven. Remove from oven, transfer to a wire rack to cool.
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