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