Sunday, February 23, 2014

And for Dessert...

Sesame Cookies: From Edwards, Roman Cookery

100 grams sesame seeds
60 grams white whole wheat or spelt flour
1 T olive oil
2T honey
3T water
Spread the sesame seeds on a baking tray and toast them under the broiler for 3 minutes, shaking frequently until golden.  Combine all the ingredients together in a large mixing bowl and work into a tough pastry (if you have a Kitchenaid, by all means use it).  You may have to add a tiny bit more water, but only a drop or the cakes will become brittle.
Gather the pastry into a ball and place in a plastic bag at room temperature for an hour or two.  Then roll out the pastry thinly on a lightly floured board.  Using a 2 inch pastry cutter or glass, cut into disks and pals on oiled or parchment lined baking sheet.  Bake at 380F for 5-10 minutes, cool and serve.

No comments:

Post a Comment