Wednesday, 20 February 2013

Lemon Sesame Snaps

Vegan Lemon Sesame Snaps.

I saw these cookies on Pinterest awhile back and was immediately intrigued. I love sesame seeds, in fact sesame snaps are probably one of my favourite treats so I loved the idea of a sesame seed cookie.

They turned out beautifully - a crisp, buttery brown sugar cookie flavoured with toasted sesame seeds and lemon. Gorgeous with a cup of Earl Grey tea!

Vegan Lemon Sesame Snaps.

The recipe comes from All Recipes but I have made a few little changes. Obviously, I've omitted the egg. (For the record I tend to find if a cookie recipe only calls for 1 egg you can simply omit it with no problems). I also added a pinch of salt and some vanilla but mostly changed the method of making these cookies to the more traditional way of creaming butter and sugar first, then stirring in the dry ingredients.

Just one small note though - these are best eaten on the day they are made as they do get chewy the next day. That's not a terrible thing mind you, they are still very good - I certainly happily ate mine! You'll just have to call them lemon sesame chews instead - ha!

Now, I'm not suggesting you sit down and eat 18 cookies in a day, instead, maybe have some people over, throw a tea party, halve the recipe.... anything to enjoy them at their best, that is, just slightly cooled fresh from the oven :-)

Vegan Lemon Sesame Snaps.

Lemon Sesame Snaps
Yields approx. 18 small cookies

• 50g / ¼ cup vegan butter
• 80g light muscovado sugar / ½ cup lightly packed brown sugar
• zest of 2 lemons
• ½ tsp vanilla
• 70g / ½ cup flour
• 1/8 tsp baking powder
• pinch of salt
• 30g / ¼ cup sesame seeds

Preheat the oven to 180c / 350F. Spread the sesame seeds out on a baking sheet with sides and toast them for 10 minutes giving the pan a shake a couple of times.

Beat together the vegan butter, brown sugar, lemon zest and vanilla until light and creamy.

Whisk together the flour, baking powder and salt. Stir into the butter/sugar mixture until no more flour shows. Stir in the toasted sesame seeds.

Drop by teaspoons onto a baking sheet lined with baking paper and bake for 7 - 10 minutes. The edges on the cookies will just be starting to brown.

Remove and place the sheet on a wire rack. The cookies will be far too soft to move at this stage. Simply leave them to get firm on the baking sheet, this will only take 5 minutes or so. Once firm, transfer them to a wire rack to cool a bit BUT these are best eaten now!!

Get a pot of tea on, grab a book, curl up on the sofa and enjoy your time out :-)

Vegan Lemon Sesame Snaps.

Vegan Lemon Sesame Snaps.

Source: Based on All Recipe's Lemon Sesame Crisps.

Nutritional Information: based on 1 cookie

Calories: 55
Protein: 0.7g
Fat: 2.4g
Sat Fat: 0.5g
Fibre: 0.3g
Carbs: 7.8g
Sugar: 4.4g
Calcium: 23.3mg

You Might Also Like:

White Chocolate Lemon
Macadamia Nut
Dark Chocolate
Orange Hazelnut


  1. That flavor combination is so appealing! I have recently been really into sesame flavored things. Especially black sesame.

  2. these sound great! i have to try them =) and i love your leaf bowl

  3. I really like the sound of this flavor combination! I may try these out to bring to our next bake sale....or just sit down and eat them all myself ;)

  4. These biscuits (that's what we Aussies call them ;) ) look wholesome, delicious and entirely approachable all at the same time. The flavours promise to meld incredibly well and I feel a version that includes ginger on the immediate horizon! Cheers for this scrumptiousness in a crunchy coating :)

  5. Thanks so much for all the comments :-) Love the idea of adding ginger to them!

  6. Bravo Debbie! Another great recipe that will go straight to my favorites list! :-) I love cookies that look yummy and are healthy at the same time, oh! and they have sesame seeds, love them!
    I haven't planned to bake this weekend BUT you just tempted me with this recipe.



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