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.
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