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