LEMONGRASS, GINGER, AND SESAME BISCUITS
Make and share this Lemongrass, Ginger, and Sesame Biscuits recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 45m
Yield 38 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 66.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 16.4, Sodium 1, Carbohydrate 8.9, Fiber 0.3, Sugar 4.8, Protein 0.8
SESAME AND ROQUEFORT BISCUITS
Categories Bread Cheese Bake Cocktail Party New Year's Eve Winter Edible Gift Gourmet
Yield Makes about 2 dozen biscuits
Number Of Ingredients 4
Steps:
- Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
- Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet.
- Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet.
- Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely.
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