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Ginger Sesame Snaps


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Serves | Prep Time | Cook Time

Ingredients

Ginger Sesame Snaps
1 1/2 cups sugar
1 cup sesame seeds
3/4 cup all purpose flour
1 tbsp freshly grated ginger
1/2 cup lemon juice
1/2 cup melted butter


Ginger Sesame Snaps


Blend together sugar, sesame seeds and flour. Stir in ginger, lemon juice and melted butter until evenly blended. Chill for 1 hour before baking.


Preheat oven to 350 F.


On a silpat or greased and floured baking sheet, spread a small disc of batter, about 1 1/2-inches wide on the silpat (they will double in size). Repeat, leaving at least 2 inches between each cookie.


Bake for 4 minutes and rotate baking sheet in the oven. Bake for another 3 to 4 minutes, until golden brown.


To Assemble


For flat cookies, let cool completely. For curled cookies or cookie cups, let them cool for 2 minutes. Using a small spatula lift warm cookies and place them on a rolling pin to curl. Remove when cooled, about 2 minutes. If cookies harden before you finish curling, just warm for 30 seconds in the oven. For cups, place warm cookies over a small tartlette shell or ramekin and allow to cool.


Pairs Well With


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