{"id":29106,"date":"2013-04-29T09:33:57","date_gmt":"2013-04-29T13:33:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29106"},"modified":"2013-04-29T09:34:23","modified_gmt":"2013-04-29T13:34:23","slug":"sesame-biscuits%e8%83%a1%e9%ba%bb%e5%85%a5%e3%82%8a%e3%83%9b%e3%83%83%e3%83%88%e3%83%93%e3%82%b9%e3%82%b1%e3%83%83%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29106&lang=en","title":{"rendered":"Sesame Biscuits
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\"24\"<\/a><\/p>\n

Sesame Biscuits<\/strong><\/p>\n

It’s a little hard to see, but there are both white and black sesame seeds in these biscuits. These are so easy to make and they taste so good when they are right out of the oven. I usually like to eat these with butter and honey. I was initially thinking about making green tea\/sesame biscuits, but then I forgot to add green tea. These biscuits are perfect for a weekend breakfast so I know I’ll make these again soon. Next time I’m pretty sure they are going to be green tea flavored!<\/p>\n

Sesame biscuits: all purpose flour, whole wheat flour, sugar, baking powder, salt, olive oil, Greek yogurt, sesame seeds<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"25\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sesame Biscuits It’s a little hard to see, but there are both white and black sesame seeds in these biscuits. These are so easy to make and they taste so good when they are right out of the oven. I usually like to eat these with butter and honey. I was initially thinking about making […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-29106","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29106"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29106\/revisions"}],"predecessor-version":[{"id":29116,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29106\/revisions\/29116"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}