Meanwhile, add the all-purpose flour, baking powder, and baking soda in a bowl and give it a quick stir to evenly distribute the baking powder and soda. Then, add these dry ingredients into the mixer, and mix for 10-15 seconds, until no clumps of flour remain.

Keep the cookie dough in the refrigerator for at least 3 hours, or for up to a day. This allows the flavours to meld a little more, and allows for the flour to be evenly hydrated.

When you’re ready to bake, heat your oven to 180°C. Then, pour the sesame seeds onto a tray and roast it for 10 minutes, until it turns the lightest blush of brown. (Don’t overdo it as they will be baked again later, with the cookie.) When the sesame seeds are toasted, take it out of the oven and let it cool to room temperature.

Meanwhile, separate your cookie dough into 55g portions, and roughly shape them into thick, hockey puck-like discs. Keep the dough discs in the freezer for 10-15 minutes for it to firm up. When the sesame seeds are cool to touch, take out your dough discs and roll the individual cookie dough in the sesame seeds, one at a time, until each dough disc is fully covered with sesame seeds.

Place the sesame-covered dough discs on a lined baking tray, at least 4-inches apart, and bake in the oven for 18-20 minutes. Around the 12 minute mark, using a spatula or a pestle, gently press down the middle of the cookie so a slight indent forms, then continue baking until it’s done. Once the cookies are baked, remove them from the oven and let them cool on a wire rack.

They’re best had slightly warm, but fares well for 3-5 days in an airtight container.