Instructions

• Preparation:
• 01 Preheat the oven and line baking trays with non stick baking paper.
• Make dough:
• 02 Place butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolks. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough. Wrap in cling film and allow to chill in the fridge for 10-15 minutes or so.
• Make chick biscuits:
• 03 On a lightly floured work surface roll out the dough to a thickness of about 5mm/¼in. Using a chicken shaped cutter, cut and remove as many chick biscuits as you can. Place on the prepared baking trays. Using a tooth pick prick a hole in the face area as an eye. Sprinkle with raw sesame seeds.
• Bake:
• 04 Place in the preheated oven and cook for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits to prevent burning and it doesn’t matter if you open the oven door to check.
• Cool:
• 05 Remove from the oven and cool on the tin before lifting onto a wire wrack to finish cooling.
• Store:
• 06 When cold place carefully into an airtight container. Keep until required. They will keep crisp for up to a week when stored in this manner