Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias
1 c Butter
1 c Caster sugar
1 ts Vanilla essence
3 Eggs
5 c Plain flour
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 c Milk
1/2 c Toasted sesame seeds

Makes: 70 Cooking time: 15-20 minutes Oven
temperature: 190 C (375 F)

Cream butter and sugar with vanilla essence until
light and fluffy. Beat eggs, reserve 1 tablespoon for
glazing and add remainder gradually to butter mixture,
beating well.

Sift dry ingredients twice. Stir into creamed mixture
alternately with milk to form a soft dough. Knead
lightly until smooth. If dough is sticky, chill for 1
hour.

Scatter some sesame seeds lightly on one side of
pastry board. Shape pieces of dough into thick pencil
shapes and roll onto the sesame seeds to coat lightly
or according to taste. Double over rolled dough and
twist, or form into rings, figure eights or coils.
Place on greased baking sheets and glaze with reserved
egg beaten with a little milk. Bake in a moderate
oven for 15-20 minutes until golden brown. Cool on a
wire rack and store in an airtight container.

Variation: Roll dough in granulated sugar instead of
seeds. Glaze lightly with milk.

From: "The Complete Middle East Cookbook" by Tess
Mallos ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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