Coconut Sesame Crisps
   1 tsp honey
   20g butter
   1 egg white
   2 tbsp caster sugar
   2 tbsp plain flour
   1 tbsp desiccated coconut
   2 tsp sesame seeds

Stir honey and butter in small saucepan over low heat until smooth; cool.
   Preheat oven to 160 deg C. Line two oven trays with baking paper, mark four 7.5cm circles on paper on each tray, turn paper over.
   Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved.
   Fold in sifted flour and butter mixture.
   Spread level teaspoons of mixture to fill centre of each circle on trays; sprinkle with combined coconut and seeds.
   Bake one tray of crisps at a time for about 5 minutes.
   Remove crisps from tray immediately using metal spatula; place crips over rolling pin to cool.
   Notes: You may find it easier to bake just two crisps on a tray at a time. Re-use the baking paper lining. Store crisps in an airtight container for up to a week.

From: The Australian Women’s Weekly Macaroons & Biscuits. Published by ACP Books.
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