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Ginger and sesame biscuits
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Irresistibly light and addictive ginger cookies.
Ingredients:
  • 250g butter, at room temperature
  • 125g (3/4 cup, lightly packed) brown sugar
  • 170g (3/4 cup) white sugar
  • 5.00 gm boiling water
  • 450g (3 cups) plain flour
  • 7.50 gm ground ginger
  • 120g (3/4 cup) sesame seeds
Instructions:
  • Preheat oven to 180ºC and line 2 baking trays with non-stick baking paper. Use an electric beater to cream together the butter and sugar until pale and fluffy. Gradually add eggs one at a time, beating well after each addition.
  • Mix bicarbonate of soda and water, then add to the butter mixture. Sift in the flour and ginger, and fold until combined. Next, fold in half of the sesame seeds. Shape 2 teaspoonfuls of the mixture into balls, slightly flatten them, and press one side into the remaining sesame seeds on a plate. Repeat with the rest of the mixture.
  • Place the sesame seed topped balls on the trays, making sure they are 2cm apart. Bake for 15 minutes, swapping the trays halfway, until golden. Allow them to cool completely on the trays.

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