Sesame biscuits come with a unique scent and taste hard to describe. They just need to be eaten to experience that pleasure. I was surfing the web, I came across these biscuits and I couldn’t remember the last time I had them; it was when I still lived in Italy. I said to myself: I want them now! As my mum was around, instead looking for a proper recipe on the web, I asked her to make her typical cookies, but the sesame seeds would’ve made the difference. My mum’s original recipe include milk and butter, but I made her twist it by using almond milk and extra virgin olive oil instead. As my mum said, they brought joy along with a wealth of memories.
- 500 g flour
- 150 g brown sugar
- 2 eggs
- 125 g extra virgin olive oil
- 5 g ammonia bicarbonate
METHOD Mix eggs with sugar and then add flour, extra virgin olive oil and ammonia. Pour almond milk little by little until the mix gets soft enough.
Leave it to rest for 1 hour and then with a small amounts of dough give the shape you like. Roll them in sesame seeds and place them in a baking tray.
Bake until lightly browned.