Preparation | Cooking | Start to finish |
---|---|---|
2 hours 27 min. | 30 min. | 2 hours 57 min. |
1 | Preheat the oven to 360°F (180°C). Spread 100 g sesame seeds over a sheet of cooking parchment laid on a baking sheet. Toast in the oven for 5 minutes. Leave to cool. Keep the paper; we'll be using it again in stage 8. | |
2 | Put into a mixer bowl: 250 g flour, 120 g butter, 100 g caster sugar, 50 g egg, 2 pinches salt, 1 tablespoon sesame oil and 2 g baking powder. Add the cooled, toasted sesame seeds. | |
3 | Start the mixer... | |
4 | ...and knead until evenly mixed. | |
5 | Flatten the dough out into disc, wrap in plastic film and refrigerate for at least 2 hours. All this can be done the day before and left overnight in the fridge. | |
6 | Preheat the oven to 360°F (180°C). Roll out the really cold dough with a rolling pin, not too thinly, about 1/4 inch (1/2 cm) thick. | |
7 | Cut into strips just over an inch (3 cm) wide. | |
8 | Cut across the strips to create the biscuits, about 2 inches (5 cm) long here. Sit these on a sheet of cooking parchment laid on a baking sheet. Tip: reuse the paper from toasting the sesame seeds in Step 1. | |
9 | Glaze the tops of the biscuits using a brush. | |
10 | Bake for about 25 minutes. Do watch towards the end of cooking; the biscuits should be golden brown but not overcooked. | |
11 | Leave to cook on a wire rack. |