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Latest
Gluten-Free Air Fried Lava Cake with Nutella
5 Minutes Air-fried Steak and Salad
Vegetarian Kong Bak Bao 素扣肉包

Share Food Singapore

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Baked Ribena Smiling Sesame Cookies

Baked Ribena Smiling Sesame Cookies

by ShareFood Writer 15th January 201925th February 2019
written by ShareFood Writer 15th January 201925th February 2019
Baked Ribena Smiling Sesame Cookies
Print Recipe
A nutty and savoury treat, perfect for this festive season! This Baked Ribena Smiling Sesame Cookies recipe is so addictive that you won’t be able to keep yours hands away! This recipe is shared by our home cook, Javier Tan.
  • CuisineChinese
Baked Ribena Smiling Sesame Cookies
Print Recipe
A nutty and savoury treat, perfect for this festive season! This Baked Ribena Smiling Sesame Cookies recipe is so addictive that you won’t be able to keep yours hands away! This recipe is shared by our home cook, Javier Tan.
  • CuisineChinese
Ingredients
  • 200 g all purpose / plain flour
  • 125 g granulated white sugar
  • 6 g baking powder
  • 1/4 tsp salt
  • 3/4 tsp vanilla extract double the measurement if you are using vanilla essence
  • 35 ml Ribena Blackcurrant Fruit Drink
  • 75 g unsalted butter softened at room temperature
  • 1 large egg weight: 55g, room temperature
  • 150 g sesame seeds mix of 75g black and 75g white (not toasted)
  • 1 packet Ribena Pastilles weight: 40g, cut into quarters
Instructions
Preparation of cookie dough
  1. In a bowl, sift in flour and baking powder. Set aside.
  2. In a stand mixer bowl, add in unsalted butter and granulated white sugar. Attached the paddle and cream the butter and sugar till it turns pale yellow and the mixture is light and fluffy.
  3. Add in the egg, beat on medium speed till well combined.
  4. Add in Ribena Blackcurrant Fruit Drink, vanilla essence and salt. Beat on medium speed. The mixture will be temporarily clumpy
  5. Add in flour and baking powder into the batter. Beat till well mix. It is ready when the final mixture comes together.
  6. Wrap the dough with a clingwrap. Transfer to the chiller to rest the dough for at least 1 hour or overnight to firm it up.
Assemble for baking
  1. Preheat the oven at 180 degrees for at least 10 mins. Line the baking tray with parchment paper
  2. Portion 18g cookie dough. Roll it into a ball shape. Flatten with your palm and wrap the quartered Ribena pastille within the dough. Do not use too big a portion of Pastille!
  3. Place the cookie dough in the bowl of sesame seeds and coat is generously. Transfer to the baking tray, lining them 5cm apart. #Tips: The cookies will spread as it bakes
  4. Bake for 11 – 15 mins. It is ready when the base of the cookie is browned.
  5. Allow the cookie to cool on the tray before transferring to the wire rack. #Tips: The cookie is still soft after baking. Hence, to prevent disfiguring the cookie, it’s important to let it cool before transferring.
  6. Keep it in air-tight container once it has completely cooled down
  7. You can store them at room temperature for up to a week, but they are best consumed within 3 days.

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