Lemongrass, Ginger, and Sesame Biscuits

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READY IN: 45mins
SERVES: 38
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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