Sesame Cookies: Salty sweet vegetarian cookies

Sometime, cookie don't have to be sweet only ^^.

This cookie is both salty and lightly sweet at the same time, and it means you will be able to enjoy it with many things such as eating with cheese, or topping it with cheese, ham and vegetable to make a finger food or canapé. Sesame makes the cookie rich in taste and texture, you won't be able to stop eating it easily, hehe.
Beside from the versatile in a way of eating, it's vegetarian cookie ^^. I use shortening as a fat part, and there is no milk or egg product in the cookie. As it's low in sugar and no egg, this cookie will be quite pale after baking, and let it cool in the pan will set it perfectly because it will be crumbly when hot.
Ps. You can use only black or white sesame seeds, but using both colour is more beautiful.

Recipe: Sesame cookies
สูตรภาษาไทย: คุกกี้งาแบบเจ
日本語のレシピ：ごまクッキー
Youtube: คุกกี้งาแบบเจ, Sesame cookies, ごまクッキー

Sesame Cookies 

Makes 16-18 pieces

80g ........................... Cake flour
20g ........................... Granulated sugar
1/4tsp ....................... Salt
45 g ........................... Shortening (Non-hydrogenated rice barn oil shortening)
2 tsp .......................... Water
................................... Black and white sesame for covering the cookie

  I use this Shortening  (non-hydrogenated rice barn oil shortening).

Put flour, sugar and salt into a bowl, stir to combine.
Put the water and shortening into the bowl, and mix.

Mix until a dough formed.

Roll into a cylinder (3-4cm in diameter)

Sprinkle the sesame seeds over the work surface.

Roll the dough back and forth, add more sesame seeds if you want.

Until sesame seeds cover the outside of the cookie.

Cover with a piece of baking paper and put in the freezer for  30 minutes.

Meanwhile preheat an oven to 180C.
Line a baking sheet with baking paper or Silpat.

When the dough is ready cut into 7-8mm thickness.

Place on the prepared baking sheet.
Bake for 13-16 minutes, or until lightly brown.

Let them cool completely on the baking sheet.