I've teamed up with SBS Food to re-create a couple of my childhood favourites, with a multicultural twist. An Instagram competition #BringBackTheClassic is running over the month of November. Head on over here for more details!
The first time I tasted Yuzu was only a couple years back, in the form of a fragrant dessert. It has now become a flavour which I adore, whether found in an aromatic dipping sauce, a mouth watering tart, or even a ramen broth. Black sesame, on the other hand, is more of a familiar flavour to me. Growing up, it was quite common in my household kitchen; and is often my go to flavour in asian desserts. I decided to pair the two together to put a fun asian inspired spin on the classic Australian Wagon Wheel. Two black sesame cookies, sandwiching a vanilla marshmallow and a layer of yuzu jam, all covered in black sesame white chocolate.
Black Sesame Cookies
- 230g butter (room temperature)
- 1/4 cup caster sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 3/4 cup black sesame powder
- 2 cups all-purpose flour
- Homemade or store bought marshmallows
- Yuzu Jam
Black Sesame White Chocolate
- 600g white compound chocolate
- 6 TBSP black sesame powder
- 2-3 TBSP coconut oil
1. To make Black Sesame Cookies: Sift flour and black sesame powder in a bowl and set aside. Beat butter and sugar in a stand mixer until light and fluffy. Add in egg and vanilla until just combined.
2. Gradually add in the sifted dry ingredients, and mix on low speed until incorporated. Divide into two discs and wrap in cling wrap. Chill in refrigerator for at least 1 hour.
3. Make your favourite vanilla marshmallow recipe, and spread onto baking trays to just over 1cm in thickness. Leave to set for at least 1 hour. Alternatively, you can use store bought marshmallows. Just add them onto half of the cookies for the last 4-5 minutes of baking time, allowing them to melt and stick slightly on top of the cookies.
4. When dough is ready to be rolled, preheat oven to 180˚C. Roll out dough between 2 pieces of parchment paper, to no more than 1/2cm in thickness. Using a round cookie cutter 5-6cm in diameter, cut out circles and transfer onto a lined tray. Chill in freezer for 15 minutes, then bake for 15-17 minutes, or when edges begin to brown. Leave to cool for 15 minutes.
5. To assemble: When the cookies have cooled for approximately 15 minutes, but are still slightly warm, cut out marshmallows with the same circle cookie cutter, and place on half of the cookies. Add a generous amount of yuzu jam onto the marshmallows, then sandwich the leftover cookies on top. Place in freezer for 5-10 minutes to firm up before dipping.
6. Melt white chocolate over a double boiler. Add in black sesame powder, then coconut oil to thin out the chocolate. Dip the cooled cookies into the chocolate with two forks, and tap off the excess chocolate. Place on lined baking tray to set.
7. OPTIONAL: Koala Design
Before chilling the Wagon Wheels, stick one half of a mini Oreo into the marshmallows for each of the ears. Chill, and then dip as above. Be careful as the ears may be a little fragile. When the chocolate has dried, pipe on the face with black royal icing, the middle of the ears with white royal icing, and create little leaves with green fondant for extra detailing.
If you're a black sesame and yuzu lover, but sure to give these a go!