3 tablespoons maple syrup or another sweeter or choice
Garnish
2 tablespoons sesame seeds
Preparation:
1. Preheat the oven to 350°F/180°C/ Gas Mark 4. Line a baking sheet with parchment paper (or with a silicon baking mat). 2. In a bowl, mix the filling ingredients until smooth. Divide in half and roll it out into two 12-inch by 1 ½ -inch logs; set aside. 3. In a large bowl, combine all dough ingredients and knead to a soft dough. Roll it out to 12 inch by 8-inch rectangle. Cut in half lengthwise and place the filling on the long side edge of each rectangle. 4. Roll up the dough to enclose the filling and cut each log into four 3-inch long pieces. Cut 5 slits halfway through each cookie (as seen in the photo) and slightly curve to fan out. 4. Place on the baking sheet and bake for about 20-25 minutes or until golden brown. 4. Transfer the cookies to a wire rack and cool to a room temperature. Store in an airtight container for up to a week.
