Step 1

In a mini food processor, blend black sesame seeds and oil until a smooth paste forms. Refrigerate for up to a week.

Step 2

In a food processor, add all ingredients and blend until smooth. When ready to serve, drizzle with olive oil and garnish with black sesame seeds and chopped cilantro.

Step 3

Preheat oven to 425°. Whisk together the flour, squid ink powder, salt, sugar, and the garlic and onion powders. Add water and oil and mix until just combined. Add a ½ tsp more water if its too dry but take care not to over work the dough.

Step 4

Turn out onto a lightly floured surface and roll out the dough to about ⅛ inch thickness, Cut out bat shapes with your mini bat cookie cutter and place them on a parchment lined cookie sheet.

Step 5

Use a tooth pick to poke holes for eyes. Sprinkle with additional salt if desired and bake for 12-15 minutes.

Step 6

Continue to roll out and cut out bats, taking care to not work the dough too much. Let the dough rest a while if you find that your bats shrink up too much after cutting.