Ingredients
Method
1.Beat butter, sugar, spices and egg yolks in small bowl with electric mixer until smooth. Stir in sifted flour, lemon grass and ginger.
2.Knead dough on floured surface until smooth. Roll dough between sheets of baking paper until 5mm thick, refrigerate 30 minutes.
3.Preheat oven to 160°C (140°C fan-forced). Grease oven trays, line with baking paper.
4.Using 9cm square cutter, cut 16 shapes from dough, cut in half to make 32 rectangles. Place about 5cm apart on oven trays, bake 12 minutes.
5.Carefully trim edges of sesame snaps to fit the top of each biscuit. Top each hot biscuit with a sesame snap, bake further 3 minutes. Cool on trays.
Sesame snaps or bars are available from supermarkets either in the confectionery or biscuit section. They are basically sesame seeds set in toffee. If you don’t have a square cutter, simply cut the dough into 4.5cm x 9cm rectangles. Use a ruler and a sharp knife to measure and cut the dough.
Note
