Can I use whole wheat flour?
While you can, it might result in a denser cookie. For a lighter texture, stick to all-purpose flour.
DESSERT
Eritrean Honey and Sesame Seed Cookies (Himbasha)
These delightful Eritrean Honey and Sesame Seed Cookies, known as Himbasha, are a sweet and aromatic treat. They feature a soft, slightly chewy texture with a rich honey flavor and a satisfying crunch from toasted sesame seeds. Perfect for sharing with coffee or tea.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt.
02
In a separate small bowl, combine the honey, vegetable oil, and water. Mix until well combined.
03
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead lightly for 2-3 minutes until smooth.
04
Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a disc about 1/2 inch thick.
05
Press each cookie into the toasted sesame seeds, ensuring both sides are coated. Place the cookies on a baking sheet lined with parchment paper.
06
Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
About This Recipe
These delightful Eritrean Honey and Sesame Seed Cookies, known as Himbasha, are a sweet and aromatic treat. They feature a soft, slightly chewy texture with a rich honey flavor and a satisfying crunch from toasted sesame seeds. Perfect for sharing with coffee or tea.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant before using. Ensure your honey is liquid; if it's crystallized, gently warm it in a microwave or a bowl of warm water.
Easy Substitutions
You can substitute the vegetable oil with melted unsalted butter for a richer flavor. If cardamom is unavailable, a pinch of cinnamon or nutmeg can be used, though the flavor profile will change slightly. For a nuttier taste, you can add 1/4 cup of finely chopped pistachios or almonds to the dough.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving.
Serving Suggestions
Serve these cookies with a cup of traditional Eritrean coffee or spiced tea. They are also excellent alongside fresh fruit or a dollop of plain yogurt for a light dessert. For a festive touch, arrange them on a platter with other small pastries.
Common Mistakes
Over-kneading the dough can result in tough cookies; knead just until combined and smooth. Not toasting the sesame seeds will reduce their flavor and aroma, so don't skip this step. Baking at too high a temperature or for too long can make the cookies dry and hard; watch them closely for light golden edges. Forgetting to line the baking sheet can cause sticking, so use parchment paper.
Frequently Asked Questions
What kind of honey is best?
Any good quality liquid honey will work. Lighter honeys will give a more delicate flavor, while darker honeys will be more robust.
Can I make these vegan?
Yes, this recipe is naturally vegan as it uses oil and no eggs or dairy. Just ensure your honey is sourced ethically if that is a concern.
MORE TO KNOW
Himbasha, while often a celebratory bread, also has a cookie-like variation that is perfect for everyday enjoyment. The key to these cookies is the balance of honey's sweetness with the earthy notes of cardamom and sesame. Don't overmix the dough, as this can lead to tough cookies. A light knead is all that's needed to bring the ingredients together. The sesame seeds provide a wonderful textural contrast and a beautiful finish.
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