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1
Roast white sesame in a non-sticky pan slightly. Shift them often, sesame tends to burn easily.
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2
Put white sesame, walnuts and caster sugar into a food processor and beat them into powder mix.
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3
Heat up the butter gently to liquid then remove from cook.
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4
Mix flour and soda, use a sifter if you want, I normally do.
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5
Add flour mix into the butter, then add in white sesame walnut, and add in black sesame in last.
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6
Mix everything well, and then add in 1/4 amount of the egg white
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7
Mix everything in a big bow with your hand, add in egg white in small amount till you form a moist dough.
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8
Put your dough on a large kitch foil and shape it into a strip.
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9
Leave the dough strip in freezer for at least 1 hour to become hard and frozen.
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10
Cut the strips into small pieces, each about 0.8cm thick, line them up on a baking sheet with small gap between each other.
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11
Preheat oven to 165C, bake for 20 minutes, and then turn off the oven.
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12
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.
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13
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 :).
