Pastry Chef Shen Wu For Us Bakery Chef Shen Wu credits her globally inspired cookie flavours to a year spent in Japan trying new foods . Eating exciting flavour combinations made such an impact it set her on a path of experimentation when she returned to Winnipeg to launch a bakery . Shen loves how spices and unexpected ingredients commonly used for savoury dishes can be applied to sweets for something new and delightful .
Oatmeal Black Sesame Cookies
INGREDIENTS 1 cup all purpose flour 3 / 4 tsp baking powder 1 / 2 tsp baking soda 1 / 2 tsp sea salt 2 / 3 cup black sesame seeds 1 cup sugar 1 cup butter 1 / 2 cup brown sugar 1 egg
METHOD 1 . Preheat the oven to 350 ° F . 2 . Whisk flour , baking powder , baking soda , black sesame seeds , salt and oats in a bowl . 3 . In the bowl of a stand mixer with paddle , whip butter , sugar and brown sugar together until light and fluffy . 4 . Add in eggs and vanilla extract , mixing until fully combined . Scrape the bowl throughout to make sure it ’ s all combined along the side and the bottom of the bowl . 5 . Add in all dry ingredients , slowly mix until just combined . 6 . Use an ice cream scoop to scoop the dough onto parchment paper . To keep the same consistency , lightly tap the tops of the cookies to flatten . 7 . Bake for 7 minutes , turn the sheet pan around and bake for another 5-7 minutes until the edges are golden brown . 8 . Take out the trays and rest on a cooling rack .
Yield 4 dozen cookies
Matcha / Orange Cranberry Shortbread
INGREDIENTS 2 cups butter 3 1 / 2 cups flour 1 cup icing sugar 1 / 2 cup rice flour 1 Tbsp matcha powder ( for matcha cookies ) Zest of 1 regular sized orange ( for orange cranberry cookies )