Honey and sesame seed biscuits (or how to creatively use excess pie crust)

casaveneracion.com Honey and sesame seed biscuits (or how to creatively use excess pie crust)

Part of learning how to bake is finding ways to be not wasteful. Baking ingredients are not cheap and whether it’s gas or electricity that powers your oven, ovens do not operate the way stoves do, they guzzle a lot of power and that translates to money. These days, when I use the oven, I try to bake two or more dishes at the same time or successively. For instance, if I want to bake a cake or cookies, I choose a main dish for one of the meals for the day that will go into the oven too. I cook the main dish first and, after it comes out, I put in the cake or cookies. That way, I need to preheat the oven only once.

When making pies, it rarely happens that the pie crust dough will be exactly enough. The edges are trimmed and the trimmings become an excess. I never throw them away. In the archive, you find recipes for pie crust tea biscuits and bread sticks with onion, garlic and basil, both of which were made from excess pie crust dough. Now, I add a third way to get creative with excess pie crust dough.

These honey and sesame seed biscuits are quite similar to the pie crust tea biscuits except that these are baked rather than fried in butter. I had excess pie crust dough in the freezer and since I was going to roast a rack of ribs for dinner, I figured it was a good opportunity to use the frozen dough. So, while the ribs were in the oven, the dough was on the kitchen island thawing. How did I made these honey and sesame seed biscuits?

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First, I rolled out the dough. Thinly. Less than a quarter if an inch thick. Then, I cut out circles. I re-rolled the trimmings, cut out more circles and repeated the process until the trimmings were nothing more than crumbs.

I arranged the circles of dough on a cookie sheet and brushed the top of each with honey. Then, I sprinkled them with sesame seeds. Black and white. One color will do but I have both so why not? Then, I baked the biscuits for about 12 minutes.

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They were delicious. Subtly sweet. The nutty aroma and flavor of the sesame seeds gave them a good depth of flavor.

I made a mistake though. I should have sprinkled the sesame seeds first and lightly pressed them into the dough before brushing with honey. That would have made the sesame seeds stick to the dough better with the honey acting as a sealant. Next time…

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Comments

  1. Susan fabia says

    Oh my what a great (and delicious) idea, Connie! Did they turn out like parang mini shortbread cookies? I have 2 small packs of leftover dough in the freezer right now and am so excited to make this! Salamat for this great money saving yummy tip!

  2. Deborah says

    Connie, its been a while since I visited your website. These cookies are such a lovely idea! Look positively yummy! My hubby and I just got back from Vietnam – they have the most wonderful noodle soups – so comforting and nourishing. Great for our cold Canadian weather … brrrr. Keep these wonderful recipes coming! Salamat po, Connie!

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