Rosemary and Sage Black Sesame Digestives

Crunchy, simple, deep, just sweet enough, and pleasantly calming to eat with the earthy herbs of rosemary and sage. My own version of (and departure from) a certain former kind of digestive I once would eat… and about 15 times more calming.

Ingredients:

  • 1 cup almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground sage
  • 1 tsp dried rosemary
  • 1 egg
  • 2 Tbsp black sesame paste with oil
  • 2 tsp maple syrup

Special Equipment:

  • Whisk
  • Parchment Paper
  • 2-3 inch diameter round metal jar lid or round cookie cutter
  • Rolling pin
  • Plastic spatula

Prep time: 40 minutes
Yields: 4-6 servings

Preparation:

  1. Whisk together all of the dry ingredients in a medium sized bowl until thoroughly mixed.
  2. Add the egg, sesame paste, and maple syrup to the bowl of dry ingredients and stir together with a fork until all of the dried ingredients are folded in, making a large, coarse dough.
  3. On a clean flat surface, turn over the dough onto the middle of a large piece of parchment paper. Shape the dough into a round ball with your hands, and place another equal-sized piece of parchment paper directly over the dough.
  4. Use the rolling pin to roll the dough into a flat sheet, directly rolling the pin over the top parchment paper– until the dough is about 5 mm thick.
  5. Carefully peel the top parchment paper layer off and reserve; using the jar lid or cookie cutter, firmly press the cutter directly into the dough, giving one or two twists while pressing, and remove the cutter. Repeat until there is no more space to fit the cutter.
  6. Preheat oven to 400 degrees F.
  7. Using a plastic spatula and/or your fingers, carefully peel off each dough-disc and space evenly apart on a parchment paper lined baking sheet. Reserve the remaining dough.
  8. Shape the remaining dough back into another large ball and replace the reserved parchment paper on top, repeating the rolling and cutting process until all dough has been shaped into discs. You should have between 8 and 12 discs by this point.
  9. Bake the discs for 12 minutes until firm. (Tip: you can bake in batches between 4-8 digestives, depending on how many can fit onto your baking sheet/oven– these can also bake at 12 minutes per batch.)
  10. Remove digestives from oven and slide onto a plate with a spatula. Enjoy on their own, perhaps with some fresh berries on the side, or with a nice cup of tea and a fruity compote spread on top if you wish.

Yasmine’s notes:

Depending on how creatively you might want to shape your dough, you do not have to stick to the classic-disc shape for this digestive– for instance, you can equally roll the dough VERY thin, between 1-2 mm, and then use your fingers to carefully twist the dough into tuilles, cutting off at the ends along the edge with a pairing knife.

This is also a solid way to make for an easily-dunkable digestive with a glass of your favorite warm beverage. It bakes at the same amount of time and the same temperature per equally-sized portion. Equally, there are many, many different cookie/biscuit/digestive molds and folding styles out there: so long as you have the dough, any shape you may wish to fit can apply!


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