Sesame Twists (Adapted from Veg Times)1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
8 tablespoons cold unsalted butter, cut into cubes
1 1/2 cups buttermilk
1/4 cup sesame seeds
In a large bowl, whisk together flours, sugar, baking powder and salt. Cut in the cubed butter with a pastry blender until the mixture looks like coarse crumbs. Add buttermilk and stir to combine. Cover dough in plastic wrap and set in the refrigerator to chill for at least 2 hours.
Preheat oven to 425
Heavily dust a working surface with flour and and roll dough into a large 15 x 15 square. Brush the top of the dough with water and sprinkle with sesame seeds and additional salt (the salt is optional, but is a nice touch). Cut dough in half. Cut each half into 15 strips.
Carefully take one strip of dough and twist twice - set on a parchment lined baking sheet and press down ends so the strips don't unroll. Repeat with remaining dough.
Bake until the twists are golden - about 15-20 minutes.
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I knew exactly what product i wanted to make and searched high and low for a suitable recipe - and this 'sesame twist' one is it! Simple and wholesome and fantastically versatile it is a true hit! I substituted the butter with low fat olive oil spread and only used about 4 tbsp and I only refrigerated the mix for about half hour. I also tried sprinkling with parmesan and dried thyme - these were great for a more flavoursome twist. Love 'em. Thanks!
ReplyDeleteAnon - Glad they worked for you!
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