Black Sesame Dasik (Korean Tea Cookies)

Instructions

1. Roast the seeds in a dry pan over medium heat 3 to 5 minutes if not already roasted. Cool completely.
2. Stir the sugar and water over medium heat until dissolved, add the honey and rice syrup, and bring to a boil for 1 minute. Cool until lukewarm.
3. Grind the seeds in short pulses until powdery. Stop as soon as they begin to clump from their oil.
4. In a bowl, mix the powder with the salt and about 25 g of the syrup until it forms a lumpy dough that holds when squeezed, like modeling clay. Add syrup a teaspoon at a time if crumbly.
5. Roll small pieces into balls, press firmly into a dasik mold, and release each cookie.
6. No mold: roll the dough 1/2 inch (1.2 cm) thick and cut with 1-inch (2.5 cm) cutters.
7. Let the cookies dry uncovered 30 minutes before serving.