LEMONGRASS, GINGER, AND SESAME BISCUITS

Lemongrass, Ginger, and Sesame Biscuits image

Provided by swirlycinnacakes

Categories Dessert

Time 45m

Yield 38 serving(s)

Number Of Ingredients 13

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1/2 cup unsalted butter, softened
2/3 cup grated palm sugar, firmly packed
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
2 egg yolks
1 1/2 cups plain all-purpose flour, sifted
10 cm stick lemongrass, finely sliced
1/4 cup sesame seeds
1/4 cup granulated sugar
2 tablespoons water

Steps:

Beat butter and sugar in a bowl using an electric mixer until light and fluffy.
Beat in spices and egg yolks until smooth.
Stir in sifted flour and lemongrass.
Knead dough on a lightly floured surface until smooth.
Roll dough between two sheets of baking paper until 5mm think; refrigerate for 30 minutes to an hour.
Preheat oven to 160°C Prepare a baking tray with parchment paper.
Using a cookie cutter, cut shapes out from the dough. Roll up remaining dough and repeat procedure.
Place on baking tray about 5 cm apart.
Bake for about 12-15 minutes.
Remove from oven and cool on wire racks.
While the cookies are cooling, make the sesame seed topping.
Toast the sesame seeds on the oven at 200°C for about 5 minutes. Watch carefully just in case they toast quicker than 5 minutes.
Remove from oven and allow to cool.
In a small saucepan over medium heat, dissolve sugar and water just until the sugar begins to turn brown, remove from heat.
Using a pastry brush, brush the tops of the cookies with the sugar syrup.
Turn the cookies, sugar side down onto the sesame seeds and make sure they are coated evenly. Return to wire rack to set.
After you have coated all the cookies with sesame seeds, use the remaining sugar syrup to gently coat the tops of the cookies to seal the seeds.