Pastry Chef Shen Wu,
For Us Bakery
Chef Shen Wu credits her globally inspired cookie flavours to a year spent in Japan trying new foods. Eating exciting flavour combinations made such an impact it set her on a path of experimentation when she returned to Winnipeg to launch a bakery. Shen loves how spices and unexpected ingredients commonly used for savoury dishes can be applied to sweets for something new and delightful.
Ingredients
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2/3 cup black sesame seeds
1 cup sugar
1 cup butter
1/2 cup brown sugar
1 egg
2 cups oats
1 tsp vanilla extract
coarse sea salt (optional)
Method
- Preheat the oven to 350°F.
- Whisk flour, baking powder, baking soda, black sesame seeds,
salt and oats in a bowl. - In the bowl of a stand mixer with paddle, whip butter, sugar and brown sugar together until light
and fluffy. - Add in eggs and vanilla extract, mixing until fully combined. Scrape the bowl throughout to make sure it’s all combined along the side
and the bottom of the bowl. - Add in all dry ingredients,
slowly mix until just combined. - Use an ice cream scoop to
scoop the dough onto parchment paper. To keep the same consistency, lightly tap the tops of the cookies
to flatten. - Bake for 7 minutes, turn the sheet pan around and bake for another 5-7 minutes until the edges are golden brown.
- Take out the trays and rest on a cooling rack.
Yield 4 dozen cookies
