Super easy Chinese cookies that are popular in Indonesia and known for their crunchy, crumbly, and nutty aroma despite the fact that these cookies do not contain any nuts.
Preheat the oven to 375 F (190 C) for a conventional oven, 340 F (170 C) for a convection oven
Put all ingredients for the dough in a mixing bowl. Mix baking powder, baking soda , and water and stir to combine. Only get 1 1/2 teaspoon of this baking powder mixture and add this to the rest of the ingredients in the mixing bowl. You won't need the rest of the baking powder mixture. Mix until you get a dough. The dough shouldn't be sticky and just slightly dry, just slightly. This will give you a crispy crunchy texture. If it's too dry that you can't even form a dough, then add a bit more oil. This shouldn't be the case though
Shaping:
Pinch off about 1 Tbsp of cookie dough and roll into a ball. Use your thumb or the back of a small spoon to gently press the middle to slightly flatten the cookie and to create an indentation in the middle and rough crackly edges. Place on a baking sheet about 1/2-inch apart. Brush the cookies with egg wash and sprinkle with a mixture of white and sesame seeds
Baking:
Place the baking sheet on the middle rack and bake for 15-18 minutes or until golden brown. Let them cool on the pan for 5 minutes and then remove to a cooling rack to cool completely
Storing:
Once the cookies cool down completely, store them in air-tight container and they last for weeks