Sesame rings
This is a sweet take on the pretzel-like rings called koulouria that you find sold by street vendors all over Greece. It’s a lovely biscuit for dunking in coffee, with a texture similar to that of a crumbly shortbread.
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Serves
18
Cooking Time
Prep time 20 mins, cook 20 mins
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180 gm
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butter, at room temperature
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110 gm
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(½ cup) raw caster sugar, plus extra for dusting
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1
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egg
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1 tsp
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vanilla extract
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¾ tsp
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baking powder
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½ tsp
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bicarbonate of soda
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335 gm
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(2¼ cups) plain flour
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60 ml
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(¼ cup) freshly squeezed orange juice
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½ tsp
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finely grated orange rind
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For brushing:
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eggwash
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For coating:
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sesame seeds
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1
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Preheat oven to 190C. Beat butter and sugar until pale and fluffy, add egg and vanilla and beat to combine. Stir through baking powder, bicarbonate of soda and half the flour, add orange juice and rind and remaining flour and stir to form a pliable dough. Working with one walnut-sized piece of dough at a time, roll to form a 15cm-long log. Twist to create a circle and pinch ends to seal. Place onto lightly greased oven trays. Brush with eggwash, scatter with sesame seeds and extra sugar and bake until golden (15-20 minutes). Serve warm or at room temperature. Biscuits are best made on day of serving.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby