Sesame Cookies: From Edwards, Roman Cookery
100 grams sesame seeds
60 grams white whole wheat or spelt flour
1 T olive oil
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.