Lemongrass Ginger And Sesame Biscuits Recipes

Steps:

• Beat butter and sugar.
• Add eggs, syrup and bicarb of soda, dissolved in water.
• Add dry ingredients.
• Roll into balls and place on a baking tray.
• Bake for 30 minutes at 180°C.

Steps:

• 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.

Steps:

• Add the mint and ice to a cocktail shaker and muddle. Add the bourbon and the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.
• Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
• Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use.