These delicious biscuits are super-simple to make and delicious dipped in black coffee or tea. Keep a batch in a jar for guests over the chagim. A jar of them makes a lovely gift and they also freeze well.

Method:

• Heat your oven to 160°C (fan) and line an oven tray with baking parchment.

• In a large bowl or a stand mixer, mix all the ingredients except the sesame seeds together. Start with with 250g flour and if the mixture seems too wet, add a tiny bit of flour to form a dough that holds together but doesn’t stick to your hands.

• Divide the dough into 20-24 equally sized pieces. If you want to make sure they are the same, weigh the dough first then divide it and weigh each piece as you go.

• Pour the sesame seeds on a plate.

• Roll the cookies into balls and then gently roll the cookies in the sesame seeds.

• Place the cookies on the lined oven tray leaving 2cm between the cookies.

• Bake for 15-20 minutes until golden brown, checking the cookies from about the halfway mark to make sure they don’t colour too much.

• Cool on the tray — the cookies firm up as they cool — then transfer to an airtight container. They will keep for 10 days but they will probably disappear long before that!
  
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