250 g dark palm sugar, grated (find these at Wah Lee's at Hobson St or Tofu Shop in North Shore if you're in Auckland. Otherwise, dark cane sugar or brown sugar may be used).
175 ml water
380 g gluten-free flour
125 g almond meal
25 g milk powder
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon powder
1/4 tsp vanilla flavouring essence
2 egg yolks, loosely beaten
200g margarine if you want softer texture, use less for a rather dry one
112g raw slivered almond, crushed lightly with rolling pin
3 Tbsp water, for brushing
3 Tbsp sesame seeds
Put sugar and water in a saucepan on a medium heat. Stir the sugar until dissolved and let it boiled for a while until bubbly. Remove from the stove and let cool.
Combine flour, almond meal, milk powder, salt, baking soda, baking powder, crushed almond and cinnamon powder. Pour in the sugar mixture. Add in egg yolks and vanilla essence. With a thick and strong wooden spoon, mix well until all the mixed dry ingredients hydrated. The mixture should be rather sticky. Add in margarine, mix well. Leave and cover the mixture a rest for 30 minutes for easy handling.
Preheat the oven to 150C.
Line baking trays with baking paper. Weigh mixture 75g each, roll into balls, oval shape or long fingers like I do, and put them on the trays. My mixture is not sticky but rather greasy (in a pleasant manner), so there's no need to brush each bread with water. The sesame seeds stick on them easily.
Bake for 30 minutes. I noticed the texture is rather too soft for me, so I re-baked the whole batch in a very slow oven to make them crisp on 120C. They came out fine and we love enjoying them with black jasmine tea.