Cocoa Sesame Biscuits

This post is bought to you from warm, sunny Queensland where I am visiting my parents. It is so nice to be away from Canberra. There the weather is slowly creaking towards thinking about perhaps warming up a bit. Here it is actually warm. After so many months it is just heavenly to walk outside without bracing yourself for that initial blast of cold. Not to mention the feeling of actually being warm right to your bones. Such bliss!!!

A visit to my parents inevitably involves a slew of baking. This recipe caught my eye from among my Mum's moutain of cookbooks and recipes. I have never thought of trying sesame and chocolate together, so I was kind of intrigued by these biscuits.

As it turns out they are very nice. I won't lie and say they are my favourite biscuits ever. But they are actually quite good. There is one thing though, you can't really eat to many. Which is probably a good thing, right. Sesame seeds are quite rich and they are definitely a feature of these biscuits.

Cocoa Sesame Biscuits
(adapted from Biscuits and Slices Step by Step)

3/4 cup plain flour
1/4 cup cocoa
3/4 cup rolled oats
3/4 cup sesame seeds
3/4 caster sugar
100gm unsalted butter
2 tbspn golden syrup*
1 tbspn boiling water
1 tspn bicarbonate soda
185gm chocolate melts, melted

Sift flour and cocoa together. Stir in the oats, seeds and sugar.

Combine the butter and syrup in a small saucepan and stir over a low heat until butter is melted.
Pour the boiling water into a small bowl and add the bicarbonate soda. Add to the butter syrup. Using a metal spoon fold the mixture into the dry ingredients. Stir until well combined.

Place level tablespoons of the mix onto a lined baking tray and flatten slightly. Bake for 12 minutes in a 160C oven. Leave to cool for five minutes before transferring to a wire rack to cool.

Spread a teaspoon of melted chocolate onto each biscuit.

* This is an Australian recipe. 1 Australian tablespoon = 4 teaspoons. 1 US tablespoon = 3 teaspoons.