Préparation: 20min.
Cooking: 20min .

1. Separate the eggs.  Beat the whites till frothy, then add the sugar little by little.
   
2. Pre-heat the oven to 160°.
3. Mix in the yolks using a spatula, followed by the sesame seeds and the flour.  The mixture will be light and airy.
4. Line the base of the cake tin with greaseproof paper.
   
5. Turn the mixture into the tin, smooth the top till you have a uniform depth overall.
   Cook for about 20 mins.
6. When ready, remove the greaseproof paper with its biscuit from the tin and place on a wire rack to cool.
   
7. Before the biscuit is completely cool, cut out into squares.

These biscuits will keep for 4 days in a sealed tin.

A recipe from Claudie.