Sesame cookies

Ingredients

• 220 g Top flour
• 100 g Unsalted butter, softened
• 100 g Icing sugar
• 1/8 teaspoon Salt
• 2 Egg yolks (about 40 g)
• 50 g Toasted white sesame seeds
• 50 g Toasted black sesame seeds

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Preparation

• Sift flour, place in the freezer to chill. Bake sesame seeds at 150C without preheating the oven for 10-15 minutes. Leave aside to cool.
• Beat butter, icing sugar and salt till soft and creamy. Add egg yolks and mix well. Add flour and sesame seeds and fold in with a spatula.
• Divide dough in half. Transfer each half to a piece of parchment paper and shape into a 12x7x2.5 cm rectangle.
• Wrap dough in cling film/baking paper and chill in the refrigerator for at least 3 hours.
• Preheat oven 160C. Slice chilled cookie dough in 5-7mm thick bars. Place on a baking sheet lined with parchment paper.
• Bake for about 20 mins until golden brown. Let cool on wire rack.
• Store cookies in an airtight container to keep them crisp.