Black sesame seed citrus cookies
( MAKES 24 )
Photo by Rachel Hale McKenna
- Preheat the oven to 180C. Line a baking tray with baking paper, if preferred.
- Beat the butter and sugar until light and creamy. Add the egg, citrus rind and juice and mix well. Add the sifted flour and baking powder plus the sesame seeds.
- Turn onto a lightly floured bench. Roll into 2 logs. If preferred, these can be wrapped in plastic film and frozen then sliced and baked at a later date.
- Slice the rolls into 1cm thick rounds. Place on the baking tray and bake for 15 minutes. Remove and cool on a wire rack.
The following bakes with seasonal fruit all use level metric measurements. For best results, when measuring a dry ingredient spoon it into the measuring cup then level the top with the spoon. Place the measuring cup on the bench to check if the level is correct. Do not pack it down. The exception to the rule is brown sugar. This should be lightly packed — except when the recipe states is should be ‘firmly’ packed.