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1
Cream butter and sugar with vanilla essence until light and fluffy.
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2
Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well.
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3
Sift dry ingredients twice.
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4
Stir into creamed mixture alternately with milk to form a soft dough.
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5
Knead lightly until smooth.
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6
If dough is sticky, chill for 1 hour.
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7
Scatter some sesame seeds lightly on one side of pastry board.
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8
Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste.
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9
Double over rolled dough and twist, or form into rings, figure eights or coils.
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10
Place on greased baking sheets and glaze with reserved egg beaten with a little milk.
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11
Bake in a moderate oven at 350F (180C).
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12
for 15 to 20 minutes until golden brown.
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13
Cool on a wire rack and store in an airtight container.
