CHEESE AND SESAME BISCUITS
This recipe was adapted from Professor Machiko Yamada's sesame biscuit recipe, published in her Japanese cookbook.
As long as you use genuine Parmesan cheese (Parmigiano-Reggiano), this recipe produces highly delicious and flavourful biscuits, suitable to be served with tea, as cocktail snack, etc.
75 g butter
25 g grated Parmesan cheese
25 g grated sharp Cheddar or other similar cheese
130 g coarse wheat flour
pinch of paprika powder
50 ml cream or milk
1 egg yolk
white or black sesame seeds
Soften the butter and beat it until fluffy. Mix together the flour, the grated cheeses and some paprika powder.
Add the dry ingredients into the butter, along with the cream, stirring by hand. Stir just until the ingredients are combined and a smooth dough is formed, do not overmix.
Form the dough into a flat rectangle and wrap in plastic.
Place the dough in refrigerator for about two hours, or until hardened.
Unwrap the dough and make it more pliable by softening it with your hands. Roll out the dough into a sheet about 1 to 2 millimetres thick. Use a bit of flour or a piece of plastic wrap to prevent the dough from sticking to the rolling pin and/or the work surface.
Using a pastry wheel, a pizza cutter or cookie cutters, cut out small biscuits. Using a spatula or a palette knife, lift the biscuits on a baking sheet covered with parchment paper. Brush the biscuits lightly with egg yolk and sprinkle sesame seeds on top.
Bake at 200 °C for 7 to 15 minutes, or until the biscuits are slightly browned.
Recipe source: "Seesamikeksit - Goma senbei", Yamada-Alho, M. (1992) Japanilainen keittokirja. Espoo: Weilin+Göös.