makes 12 cookie cups.
1/2 cup bread flour
1/2 cup powdered sugar
1/2 tsp black sesame seeds
1 tbs butter, melted
1 egg white
1 tbs finely grated orange zest
Häagen-Dazs® green tea ice cream
garnish: orange zest, sliced fresh kumquats or mango, sesame seeds
preheat oven to 375 degrees Fahrenheit. line a baking sheet with a silicon mat or parchment paper.
in a medium bowl, combine flour, sugar, and sesame seeds. add butter, egg white, and zest. stir well to make a smooth, thick dough.
using the back of a small spoon or an off-set spatula, spread 2 level teaspoons of dough (about a 1-inch ball) into a very thin 5-inch circle on a prepared baking sheet. a few small holes around the sesame seeds are okay. bake 6 to 7 minutes, until golden brown. working quickly, slide a thin spatula under a hot cookie and place over an inverted bowl or glass. press gently to form a cup. repeat with remaining dough, baking only three at a time so cups can be formed quickly before cooling.
to serve, place a scoop of green tea ice cream in a cookie cup. garnish with orange zest, fruit, and additional sesame seeds.
note: dough can be refrigerated up to one week. bring to room temperature before spreading. cookie cups can be stored in an airtight container up to 3 days.