Sesame And Roquefort Biscuits Recipes

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.

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 :).

Steps:

• Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.
• Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
• Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.

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.