Sesame Snaps with Spiced Orange and Sauternes White Wine Vinegar Dip

Preheat the oven to 200°C (Gas mark 6-7).

Peel and segment the oranges, completely removing all the white pith and saving the juice.

Boil water in a saucepan, add orange juice, sugar and vanilla seeds.

Remove from the heat and add Maille White Balsamic Vinegar and ginger powder.

In a bowl mix together the flour, sesame seeds, orange juice or water, melted butter and icing sugar on a slow setting (avoid getting air into the dough).

On a baking tray place spoonful of the dough mix spaced apart to allow for spreading.

Then bake at 200°C for 3-5 minutes, watching carefully because they tend to colour quickly.

Remove from the oven and leave to stand for a few minutes to allow them to harden, then mold into the desired shape.

In a small glass or shallow dish, arrange the orange segments and the syrup and garnish with the sesame snaps.