Lemongrass, Ginger, And Sesame Biscuits Recipe

Name: Lemongrass, Ginger, And Sesame Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, softened; 2/3 cup grated palm sugar, firmly packed; 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1 pinch ground nutmeg; 1 pinch ground cloves; 2 egg yolks; 1 1/2 cups plain all-purpose flour, sifted; 10 cm stick lemongrass, finely sliced; 1/4 cup sesame seeds; 1/4 cup granulated sugar; 2 tablespoons water

Servings: persons

1/2 cup unsalted butter, softened
2/3 cup grated palm sugar, firmly packed
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
2 egg yolks
1 1/2 cups plain all-purpose flour, sifted
10 cm stick lemongrass, finely sliced
1/4 cup sesame seeds
1/4 cup granulated sugar
2 tablespoons water

1
Beat butter and sugar in a bowl using an electric mixer until light and fluffy.
2
Beat in spices and egg yolks until smooth.
3
Stir in sifted flour and lemongrass.
4
Knead dough on a lightly floured surface until smooth.
5
Roll dough between two sheets of baking paper until 5mm think; refrigerate for 30 minutes to an hour.
6
Preheat oven to 160u00b0C Prepare a baking tray with parchment paper.
7
Using a cookie cutter, cut shapes out from the dough. Roll up remaining dough and repeat procedure.
8
Place on baking tray about 5 cm apart.
9
Bake for about 12-15 minutes.
10
Remove from oven and cool on wire racks.
11
While the cookies are cooling, make the sesame seed topping.
12
Toast the sesame seeds on the oven at 200u00b0C for about 5 minutes. Watch carefully just in case they toast quicker than 5 minutes.
13
Remove from oven and allow to cool.
14
In a small saucepan over medium heat, dissolve sugar and water just until the sugar begins to turn brown, remove from heat.
15
Using a pastry brush, brush the tops of the cookies with the sugar syrup.
16
Turn the cookies, sugar side down onto the sesame seeds and make sure they are coated evenly. Return to wire rack to set.
17
After you have coated all the cookies with sesame seeds, use the remaining sugar syrup to gently coat the tops of the cookies to seal the seeds.

777

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 2/3 cup grated palm sugar, firmly packed, 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, and more.

Yes, Lemongrass, Ginger, And Sesame Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemongrass, Ginger, And Sesame Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions