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1
Mix together the ingredients and sift twice.
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2
Take a separate bowl, and put in the butter and sugar.
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3
Cream with an electric whisk (I quadrupled the recipe in the photo).
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4
Pour the heavy cream into Step 2 and combine well.
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5
Then add the sifted dry ingredients from Step 1, and the black and white sesame seeds.
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6
Mix well with a cutting motion to form a dough.
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7
Wrap in cellophane.
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8
Roll into a 3-4 diameter cylinder that's 18-20 cm long.
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9
Chill in the fridge for at least 3 hours.
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10
Alternatively, you can freeze the dough for future use at this stage (will last for up to 2 weeks).
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11
Once cooled, roll the dough in granulated sugar to coat and restore its cylindrical shape.
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12
Cut into 1 - 1.5cm thick slices.
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13
Bake in an oven preheated to 170C (160C for gas ovens) for 1315 minutes.
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14
Adjust the baking time and temperature to your oven.
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15
Fresh from the oven Leave them to cool down on a wire rack, and store in an air-tight container to prevent them from going stale.
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16
The listed quantities yield a small number of cookies per batch, so you can try making a variety of different flavours at once.
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17
All the different colours look great together.
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18
For a cherry-blossom version, see.
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19
For a chocolate version, see.
