Ginger Sesame Snaps
- serves 48
These crisp bites are almost candy-like in taste and texture. What a treat!
1 ½ cup sugar
1 cup sesame seeds
¾ cup all purpose flour
1 Tbsp freshly grated ginger
½ cup lemon juice
½ cup melted butterTo Assemble
1. Blend together sugar, sesame seeds and flour. Stir in ginger, lemon juice and melted butter until evenly blended. Chill for 1 hour before baking.
2. Preheat oven to 350 F.
3. On a silpat or greased and floured baking sheet, spread a small disc of batter, about 1 1/2-inches wide on the silpat (they will double in size). Repeat, leaving at least 2 inches between each cookie.
4. Bake for 4 minutes and rotate baking sheet in the oven. Bake for another 3 to 4 minutes, until golden brown.To Assemble
1. For flat cookies, let cool completely. For curled cookies or cookie cups, let them cool for 2 minutes. Using a small spatula lift warm cookies and place them on a rolling pin to curl. Remove when cooled, about 2 minutes. If cookies harden before you finish curling, just warm for 30 seconds in the oven. For cups, place warm cookies over a small tartlette shell or ramekin and allow to cool.