Sesame Biscuits

Preparation info
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    • Difficulty


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By Joyce Molyneux

Published 1990

  • About

A savoury biscuit dough with a multitude of uses. The short, dry texture and nutty taste go beautifully with cheese. The baked biscuit is substantial enough to use for canape bases or tartlet cases.


  • 2 eggs
  • 25 g/1 oz caster sugar
  • 175


Whisk the eggs with the sugar until thick and fluffy. Mix in the remaining ingredients and knead to a firm dough. Chill for 30 minutes.

Roll out on a lightly floured surface to 6 mm/¼ inch in thick