Sesame Crisps Recipe

Adapted from Kristina Cho's cookbook "Mooncakes & Milk Bread"  - a delicious cookbook - one I really like 

Preheat oven to 350°F 

1. Line 2 sheet pans with parchment paper

2. In a medium bowl, whisk the egg whites vigorously until light  and foamy - one to two minutes

3. Add the sugar, salt and vanilla extract and whisk the sugar until fully dissolved 

4. Add the flower, melted butter, and whisk until combined

5. And the white and black sesame seeds and mix until the seeds are evenly dispersed in batter. The batter will resemble a pancake batter.

6. Use a 1  1/2  tablespoon scoop or spoon and drop the batter onto the prepared baking sheets with spacing about 2 inches apart. 

7. Bang the baking sheets a few times on the counter to help flatten the cookies

8. Bake until the edges of the cookies are golden brown 14 to 16 minutes. Be sure to rotate the sheet pans a couple of times during baking.

9. Remove and allow the sheet pans to cool for about five minutes and then transfer the cookies to wire racks to cool completely.