Sesame Cakes

A speciality biscuit from Anglès, flavoured with sesame and irresistibly  crunchy.

 

For 30 biscuits:   2 medium eggs 210g caster sugar 65g sesame seeds 100g plain flour 1 rectangular cake tin 20*27cm Greaseproof paper

 

 

 

 

 

 

 

 

   

 

Préparation: 20min.
Cooking: 20min .

• Separate the eggs.  Beat the whites till frothy, then add the sugar little by little.
  
• Pre-heat the oven to 160°.
• Mix in the yolks using a spatula, followed by the sesame seeds and the flour.  The mixture will be light and airy.
• Line the base of the cake tin with greaseproof paper.
  
• Turn the mixture into the tin, smooth the top till you have a uniform depth overall. 
  Cook for about 20 mins.
• When ready, remove the greaseproof paper with its biscuit from the tin and place on a wire rack to cool.
  
• Before the biscuit is completely cool, cut out into squares.

 

 

 

These biscuits will keep for 4 days in a sealed tin.

A recipe from Claudie.