Sesame Biscuit Wedges For Two Recipes

SESAME BISCUIT WEDGES

Steps:

• Heat oven to 400°F. Grease cookie sheet.
• In medium bowl, stir Bisquick® mix and water with fork until soft dough forms. Pat dough into 10-inch circle on cookie sheet. Brush with margarine. Sprinkle with sesame seed; press firmly into dough with rubber spatula. Cut dough into 12 wedges.
• Bake 15 to 20 minutes or until golden brown. Serve warm.

SESAME BISCUIT WEDGES FOR TWO

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• In small bowl, stir Bisquick® mix and water with fork until soft dough forms. Pat dough into 7-inch circle on cookie sheet. Brush with margarine. Sprinkle with sesame seed; press firmly into dough with rubber spatula. Cut dough into 6 wedges.
• Bake 10 to 15 minutes or until golden brown. Serve warm.

BISCUITS FOR 2

Steps:

• Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.

SESAME SEED COOKIES

Steps:

• In a bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely.

SESAME KOULOURAKIA (BISCUITS)

Steps:

• Cream butter with sugar until fluffy and quite pale-coloured (about 5-6 minutes). Add the eggs, one at a time. Dissolve baking ammonia in the milk and add milk to the butter/egg mixture.
• Add the flour, baking powder and vanilla and mix until you have a pliable dough that doesn't stick to the sides of the mixing bowl (you may need to add a bit more flour as this recipe is from metric and actually calls for a kilo of flour which equals 2.2 lbs).
• Shape the dough into whatever shapes you desire. In Greece, we shape it into rings, snails, Ss, braids - you are only limited by your imagination. Do try to keep the shape down to a size that will comfortably fit into your coffee cup for dunking though - and remember - they'll puff up in baking. Brush shapes with water and sprinkle generously with sesame seeds. Place on greased cookie sheets, or parchment-lined cookie sheets, or silpat.
• Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown.
• Store in an airtight container.
• Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki.

SESAME SEED BISCUITS

Steps:

• Melt Margarine and Golden Syrup over low heat or in the microwave.
• Mix Bicarb Soda with water and add to margarine and syrup mix.
• Combine dry ingredients in a large bowl.
• Mix margarine and syrup through.
• Place small balls onto lightly greased trays and flatten slightly.
• Bake 150 deg celcius for 15 minutes.
• Allow to cool on trays.

RED WINE SESAME BISCUITS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.