Spiced Black Sesame Seed and Cherry Milkshake & Spiced Butter Cookies

Spiced Black Sesame and Cherry Milkshake with Spiced Butter Cookies

Recipe by: Zanele van Zyl and Dalton Cyster

Spiced Black Sesame Seed and Cherry Milkshake


250 ml Parmalat Full Cream Milk
1-2 cups of ice
Syrup from 1 tin of cherries
1 cup pitted fresh cherries
1 tbsp black sesame seed paste


Black sesame seeds
Fresh cherries
Gold leaf

Combine all ingredients into a blender and blend until smooth.

Spiced Butter Cookies


500g butter
1 cup sugar
3 eggs
5 cups flour
2 tsp baking powder
Pinch salt
½ tsp star anise, ground
2 Tbsp fresh basil, chopped
1-2 tbsp cracked black or pink peppercorns.


  1. In a bowl, using an electric hand mixer cream butter and sugar. Add eggs (one at a time) and mix until incorporated. Sift in flour, salt, star anise and royal baking powder. Add fresh basil and mix to incorporate. Fill the cookie mixture in a piping bag with a star nozzle. Press out the shape of the cookie on a line baking tray. Sprinkle some cracked pink or black peppercorns over the top. Bake for 8-10 or until the edges are golden brown and set aside.

Vanilla Buttercream


250g salted butter, softened
500g icing sugar, sifted
1 vanilla pod


  1. Beat butter in a stand mixer until light and fluffy. Reduce speed and slowly incorporate the icing sugar. Remove the seeds from the vanilla pod and beat into the buttercream.

3 Ingredient Cherry Jam


2 cups tinned black cherries, strained. Reserve the syrup
¼ cup honey or maple syrup
¼ cup chia seeds


  1. Add ingredients into a medium saucepan and heat on medium to high until the cherries start to break down. Reduce the heat and allow it to simmer until the mixture begins to thicken. Remove from heat and allow to cool.



  1. To assemble the cookies, turn one cookie upside down. Pipe a wall of buttercream around the edge of the cookie. Spoon a little bit of the jam in the centre of the cookie and top with another cookie. Repeat with the remaining ingredients.