Гватемалански сусамови бисквити (Champurradas)
В Гватемала тези свежи, бисквитни бисквити, навити в сусам, се предлагат от улични търговци и от пекарни навсякъде. Те правят чудесна закуска заедно с чаша кафе.
Източник: Марта Бекс, Епизод 905
добив
Everett
26.04.2023 @ 23:53
These fresh, sesame-coated biscuits are offered by street vendors and bakeries everywhere in Guatemala. They make a wonderful snack with a cup of coffee. The recipe makes about 4 dozen. Ingredients: 2 1/2 cups unbleached all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 3/4 cup grated piloncillo sugar, 1 cup granulated sugar, 3 large eggs, plus 2 large egg whites, lightly beaten, 2 tablespoons pure vanilla extract, 1 cup toasted sesame seeds. Instructions: 1. In a medium bowl, whisk together the flour, baking powder, and salt. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, piloncillo sugar, and 3/4 cup granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the whole eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated. Cover the bowl with plastic wrap and chill until firm, at least 30 minutes. 3. Preheat the oven to 350 degrees F. Using a 1 1/2-inch ice cream scoop, drop the dough onto parchment-lined baking sheets. Freeze for 20 minutes. Roll the dough into balls (if the dough becomes too soft, chill until firm). 4. Place the egg whites, sesame seeds, and remaining 1/4 cup sugar in three separate shallow bowls. Working with one ball at a time, roll first in sugar, then egg white, and finally sesame seeds, pressing to coat well. Divide evenly among four parchment-lined baking sheets. Bake until golden around the edges but still tender on top, 12 to 14 minutes. Transfer the sheets to wire racks and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 2 days.