Valentine’s Day Dessert Recipe
Sesame & Gorse Flower Heart Cookies
In keeping with the rest of my valentine’s day menu, I’ve kept the dessert healthy and also managed to squeeze in a foraged item (gorse flowers)! So, without further ado, welcome to valentine’s day dessert. You’ve made it to the final course!
Staying within the menu theme, this recipe is also healthy, and because it’s valentine’s day the ingredients focus on your heart.
Sesame seeds contain plant hormones that support cardiovascular health, making the heart shape of these cookies appropriate and a great fit for the “valentine” theme of this menu. They are great for:
- Protecting your heart and blood vessels
- Clearing congestion
- And also for rheumatic pain
You can find a bit more information on gorse flowers here. In the article you’ll also find a funny story of some poor man’s prickly experience of gorse flowers. I promise, it’ll put a smile on your face, and you can share the funny story while eating your valentine’s day dessert.
So, wrapping up my valentine’s day dessert post…I hope you enjoy the cookies, and as always, please share your cooking/baking stories with me. I love to hear from you and always reply to your comments. And…if you don’t want to miss a post…don’t forget to subscribe!
Valentine’s Day Dessert
Sesame Heart Cookies
- 125 g sesame seeds pre-soaked and dry fried
- 60 g butter
- 2 tbsp sesame oil
- 1 egg beaten
- 50 g gorse flowers
- 125 g plain flour
- 60 g self-raising flour
Place the sesame seeds in a bowl, pour over enough cold water to cover liberally, and leave to soak overnight. Drain the seeds, allow to drip-dry for 2-3 mins, then dry fry the seeds lightly in a medium saucepan over a low heat and set aside.
Preheat the oven to 180 C (350 F/Gas 4). Put the butter, sesame oil, sugar, eggs, and gorse flowers in a mixing bowl and beat together to a light, creamy consistency.
Place the sesame seeds in a blender or food processor, blitz briefly to crush lightly, then beat into the butter and egg mix. Sift the flours together and stir them into the mix to make a dough.
Gather the dough together with your hands, pressing it gently into a round ball. . Wrap the dough in cling film and leave to rest for 30 mins in the fridge.
On a lightly floured surface, roll out the dough until it is ¼ in thick, and cut out heart shapes using a small heart-shaped cookie cutter. Place on a baking tray lined with baking parchment for 7 mins or until the biscuits turn golden. Watch them carefully, as they can burn easily. Remove from the oven, allow to cool on a wire rack and store in an airtight container.