Sesame rings

Sesame-crusted bread bites, similar to pretzels are delicious with dips.
  • 600g plus 2 tablespoons plain flour
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 3 large whole eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 275g granulated sugar
  • 55g tahini (sesame paste)
  • 120ml vegetable oil
  • 1 tbsp pure vanilla essence
  • For the sesame glaze
  • 1 large egg white, lightly beaten
  • 1 tsp honey
  • 75g hulled raw sesame seeds

Serves: about 40 biscuits

Preheat the oven to 190C/Gas 5.

1) Line 2 baking tray with silicone mats or greaseproof paper, or coat them with nonstick cooking spray.

2) Whisk the flour, baking powder and salt together in a medium bowl.

3) Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.

4) Pinch off a walnut-sized piece of dough and roll it into a rope that is about 12.5-cm long and 1-cm thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.

5) To glaze the rings, put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking tray at least 2.5-cm apart.

6) Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.

Busy baker's tips: These biscuits keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in cling film and frozen for up to a month.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

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