Teff Sesame Cookies

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C and line a small baking tray or loaf-tin-sized tray with baking paper. In a small bowl, stir the flaxseed meal with the warm water and let it stand for 5 minutes until slightly gelled; this helps bind the cookies without egg.

   8 g flaxseed meal24 g warm water
2. 2

   In a mixing bowl, whisk together the teff flour, fine sea salt, ground cardamom, toasted sesame seeds, and baking powder so the spice and leavening are evenly distributed.

   100 g teff flour1 g fine sea salt2 g ground cardamom15 g toasted sesame seeds3 g baking powder
3. 3

   Add the melted coconut oil, runny honey-style vegan syrup, the flax mixture, and vanilla extract to the dry ingredients. Mix until a soft, slightly sticky dough forms. If it looks dry and crumbly, add 1 teaspoon water; if very loose, let it sit 1 minute so the teff absorbs moisture.

   30 g coconut oil, melted45 g runny honey-style vegan syrup8 g flaxseed meal24 g warm water2 ml vanilla extract
4. 4

   Divide the dough into 8 equal pieces and roll into balls with lightly damp hands. Flatten each to about 1 cm thick, then press one side into the extra toasted sesame seeds. Arrange on the tray with a little space between them.

   5 g extra toasted sesame seeds
5. 5

   Bake for 10 to 12 minutes, until the edges are set and the tops look dry but the centres still feel slightly tender. Teff cookies can seem soft straight from the oven; avoid overbaking or they will become dry.

6. 6

   Cool on the tray for 5 minutes to firm up, then transfer to a rack or plate. Serve warm or at room temperature.

Origin & History

Teff is one of Ethiopia's most important grains and is best known as the foundation of injera, though it also appears in porridges, breads, and baked treats. Cookies like this are a modern home-baking adaptation that pair teff's earthy, nutty flavour with ingredients common in East African and Ethiopian-inspired sweets, such as cardamom and sesame.