Black and White Sesame Biscuits

It comes from a Chinese Baker I followed for a long time - traditional bakery with a twist using Chinese ingredients: black sesame. Skip black sesame if you can't find any and replace them with normal white sesame.

• Ready In: 2 hrs 30 mins
• Serves: 2-3
• Yields: 24 pieces

Ingredients

• 80  g cake flour
• 50  g  white  sesame
• 50  g roasted walnuts
• 20  g butter
• 50  g caster sugar
• 2  medium  egg whites
• 50  g  black  sesame
• 1⁄8 teaspoon baking soda

Directions

1. Roast white sesame in a non-sticky pan slightly. Shift them often, sesame tends to burn easily.
2. Put white sesame, walnuts and caster sugar into a food processor and beat them into powder mix.
3. Heat up the butter gently to liquid then remove from cook.
4. Mix flour and soda, use a sifter if you want, I normally do.
5. Add flour mix into the butter, then add in white sesame walnut, and add in black sesame in last.
6. Mix everything well, and then add in 1/4 amount of the egg white
7. Mix everything in a big bow with your hand, add in egg white in small amount till you form a moist dough.
8. Put your dough on a large kitch foil and shape it into a strip.
9. Leave the dough strip in freezer for at least 1 hour to become hard and frozen.
10. Cut the strips into small pieces, each about 0.8cm thick, line them up on a baking sheet with small gap between each other.
11. Preheat oven to 165C, bake for 20 minutes, and then turn off the oven.
12. Important, do NOT take the biscuits out after 20 minutes, leave them in the oven for 10 more minutes to make sure the biscuits are going to be crunchy.
13. Enjoy your biscuits when they are warm, but they also brilliant when they are cold. They can be kept for 2-3 days, but often gone in an afternoon :).