Usually these biscuits are eaten with a cup of hot tea with fresh mint. The only problem is that as soon as you start, you can’t stop snacking on them. Before you know it, half the bowl is gone!
It’s really one of the most addictive things there are. Keep a jar of them on the counter and enjoy! (Just go easy on them, ok?)
Makes 30 biscuits
280 grams flour (2 cups)
1/3 tsp baking powder
100 grams softened butter
60 ml oil (1/4 cup)
80 ml water (1/3 cup)
1/2 tsp salt
1. Take the butter out of the fridge around an hour before you start preparing.
2. In the bowl of a mixer, place the flour, baking powder, butter, oil, water and salt, and process all the ingredients into a soft and smooth dough. Refrigerate for 45 minutes.
3. Preheat an oven to 180°C.
4. Take a 12-gram piece of dough and roll it out to a 10 cm long log and pinch the ends together to form a ring.
5. Beat the egg and dip both side of the rings and place of a baking tray lined with parchment paper. Sprinkle sesame seeds generously over all the rings.
6. Bake for 30 minutes until the biscuits are golden.
Here’s another way to make this recipe, which I think is even easier:
After step 4, freeze the rings for an hour or more. Once they’re frozen, they’re easier to dip in the egg because they’ll be less likely to break or fall apart.
Good to know…
The biscuits are not hard. They can be stored in a closed container for 3-4 days. Children also like them! For a non-dairy version, replace the butter with the same amount of butter-flavored margarine.