These delicious biscuits are super-simple to make and delicious dipped in black coffee or tea. Keep a batch in a jar for guests over the chagim. A jar of them makes a lovely gift and they also freeze well.
Method:
Heat your oven to 160°C (fan) and line an oven tray with baking parchment.
In a large bowl or a stand mixer, mix all the ingredients except the sesame seeds together. Start with with 250g flour and if the mixture seems too wet, add a tiny bit of flour to form a dough that holds together but doesn’t stick to your hands.
Divide the dough into 20-24 equally sized pieces. If you want to make sure they are the same, weigh the dough first then divide it and weigh each piece as you go.
Pour the sesame seeds on a plate.
Roll the cookies into balls and then gently roll the cookies in the sesame seeds.
Place the cookies on the lined oven tray leaving 2cm between the cookies.
Bake for 15-20 minutes until golden brown, checking the cookies from about the halfway mark to make sure they don’t colour too much.
Cool on the tray — the cookies firm up as they cool — then transfer to an airtight container. They will keep for 10 days but they will probably disappear long before that!
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