Port And Sesame Biscuits Recipes

AUNT ANNE'S SESAME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
• Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
• Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

SESAME BISCUIT WEDGES

Steps:

• Heat oven to 400°F. Grease cookie sheet.
• In medium bowl, stir Bisquick® mix and water with fork until soft dough forms. Pat dough into 10-inch circle on cookie sheet. Brush with margarine. Sprinkle with sesame seed; press firmly into dough with rubber spatula. Cut dough into 12 wedges.
• Bake 15 to 20 minutes or until golden brown. Serve warm.

STILTON BISCUITS FOR PORT

Steps:

• Preheat oven to 400 degrees. Butter a baking sheet.
• Finely mash the cheese in a bowl. Pour the butter over it and mix well. Mix in the celery seeds.
• Add the flour and mix with fingertips or fork to form a dough. Alternatively, the cheese and butter mixture can be blended in the food processor. Add the celery seeds and flour and process until the ball of dough forms.
• Shape the dough into two logs, each about 10-inches long. Wrap in foil and refrigerate for at least one hour.
• Slice the dough into rounds about one-quarter inch thick. Place the rounds on the baking sheet. Bake about 10 minutes, until browned on the bottom. Turn and bake about four minutes longer, to brown the other side. Cool the biscuits on a rack before serving.

SESAME AND ROQUEFORT BISCUITS

Steps:

• Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
• Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet.
• Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet.
• Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely.

BLACK AND WHITE SESAME BISCUITS

Steps:

• Roast white sesame in a non-sticky pan slightly. Shift them often, sesame tends to burn easily.
• Put white sesame, walnuts and caster sugar into a food processor and beat them into powder mix.
• Heat up the butter gently to liquid then remove from cook.
• Mix flour and soda, use a sifter if you want, I normally do.
• Add flour mix into the butter, then add in white sesame walnut, and add in black sesame in last.
• Mix everything well, and then add in 1/4 amount of the egg white
• Mix everything in a big bow with your hand, add in egg white in small amount till you form a moist dough.
• Put your dough on a large kitch foil and shape it into a strip.
• Leave the dough strip in freezer for at least 1 hour to become hard and frozen.
• Cut the strips into small pieces, each about 0.8cm thick, line them up on a baking sheet with small gap between each other.
• Preheat oven to 165C, bake for 20 minutes, and then turn off the oven.
• Important, do NOT take the biscuits out after 20 minutes, leave them in the oven for 10 more minutes to make sure the biscuits are going to be crunchy.
• Enjoy your biscuits when they are warm, but they also brilliant when they are cold. They can be kept for 2-3 days, but often gone in an afternoon :).

PORT AND SESAME BISCUITS

Steps:

• In a bowl, combine wine, oil, sugar, lemon zest and anise, mixing well.
• Stir in the flour, baking soda, salt and sesame seeds.
• Cover and chill for at least 1 hour.
• Preheat the oven to 350F and line two sheets with parchment.
• Scoop tablespoons of dough onto the sheets and bake the cookies (while the dough is still cold) for 13-14 minutes, rotating the sheets halfway through baking.