Karen Mintzias
1 c Butter
1 c Caster sugar
1 ts Vanilla essence
3 Eggs
5 c Plain flour
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 c Milk
1/2 c Toasted sesame seeds
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