Crispy Sesame and Coconut Cookies

Ingredients

• 200 g (7 oz) margarine or butter

• 4½ cups all-purpose flour

• 2 packets vanilla sugar

• ¾ cup sugar

• ¾ cup orange juice

• ½ cup oil

• ½ cup sesame seeds

• ½ cup shredded coconut

• 1 packet baking powder (about 2 teaspoons)

• 1 teaspoon grated lemon zest

Instructions

1. In a large bowl, combine the margarine (or butter) with half of the flour (2¼ cups) until a crumbly mixture forms.

2. Add the baking powder, sugar, and vanilla sugar, and mix well.

3. Add the oil, orange juice, and lemon zest, then knead the mixture together.

4. Gradually add the remaining flour, kneading until fully incorporated.

5. Slowly add the shredded coconut and sesame seeds, continuing to knead until a smooth, uniform dough forms.

6. Feed the dough through a meat grinder fitted with a cookie attachment. Cut the dough into strips about 3 inches (8 cm) long as it comes out of the machine.
   Alternative methods:

• Roll out the dough and cut out round or shaped cookies with cookie cutters.

• Cut rolled dough into rectangles using a pastry wheel.

• Roll the dough into ropes and shape them into rings or pretzels.

7. Arrange the cookies on a baking sheet lined with parchment paper, leaving a little space between each cookie.

8. Bake in a preheated oven at 180°C (350°F) for about 12 minutes, or until the cookies are lightly golden.

9. Allow to cool before serving.

Enjoy! These buttery cookies have a delightful citrus aroma and a wonderful crunch from the sesame seeds and coconut.