Spiced Fennel, Lemon and Sesame Biscuits

Rate this recipe


Preparation info

  • Makes about


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Slightly savoury and just a little sweet, these biscuits provide a strangely delicious addition to the tea trolley.


  • 200 g (6 ½ oz) unsalted butter, at room temperature
  • 1 teaspoon finely grated lemon zest
  • 80 g (2 ½ oz) icing sugar
  • 140 g (4 ½ oz) flour
  • 80 g (2 ½ oz) cornflour
  • 40 g (1 ⅓ oz) tablespoons polenta
  • ¼ teaspoon paprika
  • ½ teaspoon baking powder
  • 1 teaspoon ground fennel seeds
  • 3 teaspoons sesame seeds, toasted
  • 50 g (1 ⅔ oz) brown sugar


Preheat oven to 170°C/340°F/Gas Mark 3–4. Line two baking tray with baking paper. Cream butter with lemon zest and icing sugar. Sift in flours, polenta, paprika and baking powder. Add fennel and sesame seeds and mix to combine. Roll walnut-sized pieces into balls. Roll each ball in brown sugar to lightly coat then place 4 cm (1 ½ in) apart on the baking tray and press down lightly with your fingers. Bake 15–20 minutes until golden. Cool on the tray. Store in an airtight tin for up to 2 weeks.