Black sesame shortcake

Materials:

Cooked black sesame100g

20 grams of cooked white sesame seeds.

40g of dried cranberries (or red dates).

20 grams of cooked peanuts.

20 grams of cooked walnut kernel.

Egg white 40g

Honey 25g (exchangeable for egg white)

Corn starch 15g (can be changed into whole wheat flour)

working methods

1. Chop dried cranberries (or red dates). Crush or chop the cooked walnuts and peanuts for later use.

2. Mix egg white and honey, add corn starch and mix well. Add black and white sesame seeds, peanuts, walnuts and dried cranberries, and stir well.

3. Put the mold into a non-stick baking pan (if the baking pan is not sticky, pad it with oil paper first), scoop in about 10g mixed sesame and walnut blocks, flatten them and demould them. The thickness of the cake should not be too thick, the thinner the better. If it is too thick, the taste will not be crisp enough, and it needs to be baked for a while.

4. Preheat the oven to 150 degrees. Bake in the oven for about 15~20 minutes, and then take it out to cool.