A variation of French Tuiles (literally 'roof tiles' by their biscuit shape) using sesame seeds instead of almonds - and high in calcium. Recipe adapted from French almond Tuiles from my book, Teatime in Paris.
Preheat the oven to 190°C/375°F/170°C fan/gas 5.
Place all the ingredients in a bowl and stir together with a spoon until well combined.
Line 2 baking sheets with baking paper or a silicone mat and spoon the mixture into oval discs - using the back of a spoon - to about 6cm (2.5") in diameter.
Bake in separate batches (one tray at a time) in the oven for 8 minutes - keep your eye on them, as they cook fast. They should be toasted around the edges and cooked but golden in the middle.
Straight from the oven, transfer each flat tuile (using a palet knife or pie slice) to a rolling pin to shape them to their tuile - or roof-tile - shape. Otherwise transfer to a wire rack to cool for 4 minutes.
Enjoy the tuiles freshly made, otherwise eat within 2 days if stored in an airtight container.