Karen Mintzias 3 ts Baking powder
1 c Butter 1/2 ts Ground cinnamon
1 c Caster sugar 1/4 ts Ground cloves
1 ts Vanilla essence 1/4 c Milk
3 Eggs 1/2 c Toasted sesame seeds
5 c Plain flour
Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)
Cream butter and sugar with vanilla essence until light and fluffy. Beat
eggs, reserve 1 tablespoon for glazing and add remainder gradually to
butter mixture, beating well.
Sift dry ingredients twice. Stir into creamed mixture alternately with
milk to form a soft dough. Knead lightly until smooth. If dough is
sticky, chill for 1 hour.
Scatter some sesame seeds lightly on one side of pastry board. Shape
pieces of dough into thick pencil shapes and roll onto the sesame seeds to
coat lightly or according to taste. Double over rolled dough and twist, or
form into rings, figure eights or coils. Place on greased baking sheets
and glaze with reserved egg beaten with a little milk. Bake in a moderate
oven for 15-20 minutes until golden brown. Cool on a wire rack and store
in an airtight container.
Variation: Roll dough in granulated sugar instead of seeds. Glaze lightly
with milk.
Yields
70 servings