No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Honey Sesame Crisps

The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.

  • Yield: Makes about 20
Honey Sesame Crisps

Source: Martha Stewart Living, December 2000


  • 1 cup confectioners' sugar
  • 3 tablespoons unsalted butter
  • 3 tablespoons honey
  • 2 tablespoons orange juice
  • 1/2 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 1/4 cup all-purpose flour
  • Zest of 1/2 orange, about 1 tablespoon
  • 1 pinch of salt


  1. Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.

  2. In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.

  3. Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.

  4. Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.

Reviews (1)

  • Giolo 15 Jun, 2008

    These are wonderful! They taste just like sesame snaps. I will definately make these again soon.

Related Topics