| 1 | Makes: 70 cooking time: 15-20 minutes oven temperature: 190 c (375°F) cream butter and sugar with vanilla essence until light and fluffy. |
| 2 | Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well. |
| 3 | Sift dry ingredients twice. |
| 4 | Stir into creamed mixture alternately with milk to form a soft dough. |
| 5 | Knead lightly until smooth. |
| 6 | If dough is sticky, chill for 1 hour. |
| 7 | Scatter some sesame seeds lightly on one side of pastry board. |
| 8 | Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste. |
| 9 | Double over rolled dough and twist, or form into rings, figure eights or coils. |
| 10 | Place on greased baking sheets and glaze with reserved egg beaten with a little milk. |
| 11 | Bake in a moderate oven for 15-20 minutes until golden brown. |
| 12 | Cool on a wire rack and store in an airtight container. |
| 13 | Variation: roll dough in granulated sugar instead of seeds. |
| 14 | Glaze lightly with milk |
