they will stay at their ultimate best for only about 3 or 4 days, so either freeze them or feed family and friends!
bizcochos de sésamo
this recipe makes quite a few, so you may want to cut it in half. if you do, just use 1 1/2 eggs. use the half egg for something else. do not use two whole eggs.
makes ~ 60 + (for full recipe)
500 gr flour (125 g = 1 c, so about 4 cups)
250 g sugar (200 g = 1 c, so about 1 1/4 cups)
25 cl vegetable oil (a little less than 8 oz/1 c)
1/8 tsp salt
3 tsp baking powder (11 g or 1 pkg levure alsa)
2 pkg vanilla sugar
2 tbsp sesame seeds
1 tbsp (or less) aniseeds
pinch of salt
1 pkg vanilla sugar
3 tbsp sesame seeds
oil to coat hands or orange flower water
preheat oven to 350F.
in a large bowl, mix the eggs with the sugar and then add the oil and salt.
in another bowl, mix together to blend the flour, baking powder, pinch of salt, vanilla sugars and sesame and aniseeds.
add the dry to the wet and blend well.
the mixture will be sticky but workable.
in a small bowl, mix the 3 tbsp of sesame seeds with the vanilla sugar.
prepare baking sheets with parchment paper or greased foil.
grease your hands with either oil or orange flower water. take pieces of dough about the size of a tablespoon and roll into a ball. regrease or rewater hands as necessary.
press each ball into the the sesame seed mix and place on the sheets with space. they will expand.
bake for about 15 minutes or only until lighly browned.
remove and let cool for 2 minutes. let cool completely on a rack.