Put all the ingredients (except for the sesame seeds!) in a food processor (or the bowl of an electric mixer fitted with a paddle attachment) and blend until just crumbly.

Put the crumbs on a lightly floured bench-top and knead them together until obtaining a smooth dough. Make it into a flattened ball, wrap it in cling wrap and put it in the fridge for 30 minutes.

Roll the dough into a thin sheet (about 2 mm – 0.08 inches thick) and cut out shapes with a cookie cutter.

Put the cookies on a baking tray lined with baking paper and sprinkle some sesame seeds over them.

Bake the cookies in a pre-heated oven at 200°C – 390°F for 20 minutes or until light golden brown (do not over bake them or they will taste bitter!).

When ready, let them cool down on the tray for 5 minutes, then transfer them to a wire rack to cool down completely.

Serve cold.