Prep 30 mins
Cook 15 mins
Adapted from the Australian Women's Weekly: Cookies
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup grated palm sugar, firmly packed
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 2 egg yolks
- 1 1⁄2 cups plain all-purpose flour, sifted
- 10 cm stick lemongrass, finely sliced
- 1⁄4 cup sesame seeds
- 1⁄4 cup granulated sugar
- 2 tablespoons water
- Beat butter and sugar in a bowl using an electric mixer until light and fluffy.
- Beat in spices and egg yolks until smooth.
- Stir in sifted flour and lemongrass.
- Knead dough on a lightly floured surface until smooth.
- Roll dough between two sheets of baking paper until 5mm think; refrigerate for 30 minutes to an hour.
- Preheat oven to 160°C Prepare a baking tray with parchment paper.
- Using a cookie cutter, cut shapes out from the dough. Roll up remaining dough and repeat procedure.
- Place on baking tray about 5 cm apart.
- Bake for about 12-15 minutes.
- Remove from oven and cool on wire racks.
- While the cookies are cooling, make the sesame seed topping.
- Toast the sesame seeds on the oven at 200°C for about 5 minutes. Watch carefully just in case they toast quicker than 5 minutes.
- Remove from oven and allow to cool.
- In a small saucepan over medium heat, dissolve sugar and water just until the sugar begins to turn brown, remove from heat.
- Using a pastry brush, brush the tops of the cookies with the sugar syrup.
- Turn the cookies, sugar side down onto the sesame seeds and make sure they are coated evenly. Return to wire rack to set.
- After you have coated all the cookies with sesame seeds, use the remaining sugar syrup to gently coat the tops of the cookies to seal the seeds.