Sesame biscuit

Mix sesame seeds into a simple biscuit dough, shape small rounds and bake at 180°C for about 10–12 minutes, until the edges are lightly golden. Leave them on the tray to firm up before moving them; they can crumble while warm.

Cool them completely, then keep them in an airtight tin or container in a cool, dry cupboard. If they soften, spread them on a baking tray and warm them briefly in a low oven, then cool before storing again.

Their toasted, nutty flavour works well with tea or coffee, and they make a crisp contrast alongside yoghurt and fresh fruit. Crumble one over ice cream or a fruit pudding for a sesame-scented topping.

Yes. Crush them for a cheesecake base or layer them in a chilled pudding; their sesame flavour suits chocolate, citrus and honey. Because they may be sweeter or more oily than plain biscuits, taste the mixture before adding extra sugar or butter.

For a similar crunchy base, use plain or oat biscuits and add toasted sesame seeds. If sesame is the ingredient you need to avoid, leave the seeds out too and choose a biscuit without sesame; check for sesame in the ingredients and allergen advice.

No: sesame is a major allergen, and the seeds or sesame paste in a biscuit can trigger a reaction. Avoid biscuits containing sesame and those with a warning that they may contain it.

They are a source of fibre: a 100 g portion provides 4.8 g. Sesame seeds contribute some of it, but the amount in a biscuit depends on the recipe.