By Frances
These use a lot of sesame seeds! But they make a tasty crunch in the chewy biscuit. The recipe is from
Annabel Langbein.
- 2¼ cups flour
- 2 cups sesame seeds, toasted
- ½ cup desiccated coconut, toasted
- ½ cup soft brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cardamom
- ½ tsp salt
- 2 eggs
- ¾ cup neutral oil
- ½ cup light honey
- 1 tsp vanilla extract
Preheat oven to 160°C and line a baking tray
with baking paper. Place all ingredients in a bowl or mixer and stir or
whizz until evenly combined. Form into small balls, place on prepared
tray and flatten with a fork. Bake until golden brown (8-10 minutes).
Allow to cool, then store in an airtight container for up to 2 weeks.