Sesame Wine Biscuits Food

SESAME SEED BISCUITS

Steps:

• Melt Margarine and Golden Syrup over low heat or in the microwave.
• Mix Bicarb Soda with water and add to margarine and syrup mix.
• Combine dry ingredients in a large bowl.
• Mix margarine and syrup through.
• Place small balls onto lightly greased trays and flatten slightly.
• Bake 150 deg celcius for 15 minutes.
• Allow to cool on trays.

BLACK AND WHITE SESAME BISCUITS

Steps:

• Roast white sesame in a non-sticky pan slightly. Shift them often, sesame tends to burn easily.
• Put white sesame, walnuts and caster sugar into a food processor and beat them into powder mix.
• Heat up the butter gently to liquid then remove from cook.
• Mix flour and soda, use a sifter if you want, I normally do.
• Add flour mix into the butter, then add in white sesame walnut, and add in black sesame in last.
• Mix everything well, and then add in 1/4 amount of the egg white
• Mix everything in a big bow with your hand, add in egg white in small amount till you form a moist dough.
• Put your dough on a large kitch foil and shape it into a strip.
• Leave the dough strip in freezer for at least 1 hour to become hard and frozen.
• Cut the strips into small pieces, each about 0.8cm thick, line them up on a baking sheet with small gap between each other.
• Preheat oven to 165C, bake for 20 minutes, and then turn off the oven.
• Important, do NOT take the biscuits out after 20 minutes, leave them in the oven for 10 more minutes to make sure the biscuits are going to be crunchy.
• Enjoy your biscuits when they are warm, but they also brilliant when they are cold. They can be kept for 2-3 days, but often gone in an afternoon :).

PORT AND SESAME BISCUITS

Steps:

• In a bowl, combine wine, oil, sugar, lemon zest and anise, mixing well.
• Stir in the flour, baking soda, salt and sesame seeds.
• Cover and chill for at least 1 hour.
• Preheat the oven to 350F and line two sheets with parchment.
• Scoop tablespoons of dough onto the sheets and bake the cookies (while the dough is still cold) for 13-14 minutes, rotating the sheets halfway through baking.

RED WINE SESAME BISCUITS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets. Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container

SIMPLE WINE BISCUITS

Steps:

• Add all ingredients in a bowl except flour; mix well.
• Add flour one cup at a time to make moist dough.
• Take 3-4 tablespoons of dough and roll into a tube long enough to make a pretzel shape.
• Make into pretzel shape(doesn't have to be perfect, I have make spirals before too).
• Repeat with rest of dough.
• Bake on a cookie sheet, 2 inches apart, at 350 degrees for 20 minutes.
• Store in airtight container after cool.

AUNT ANNE'S SESAME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
• Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
• Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

SESAME AND ROQUEFORT BISCUITS

Steps:

• Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
• Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet.
• Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet.
• Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely.