Mix flour, sugar, salt and baking powder in a small bowl.

Make a well in the middle of the flour mixture.

Pour in the milk and then the oil into the well. Mix the milk and oil together before mixing in with the flour.

Once the milk and oil are mixed, use a spatula or a pastry card to gradually fold in the flour until the dough just comes together. Do not knead or over mix - it's okay if it's a little powdery.

Lastly, add in the sesame seeds and roughly cut into the dough with the spatula or pastry card until the dough is moist and no longer powdery.

Take the dough out of the bowl and onto a working surface. Fold the dough in half over itself about 3-4 times. Again, don't knead!

Flatten out the dough a little bit with your hands, then transfer it to parchment or wax paper and use a rolling pin to roll out the dough. Roll it out into a thin square, about 2-3 mm thick.

Using a knife, cut the square-shaped cookie dough into smaller squares by cutting like a criss-cross grid pattern. Or you can cut out shapes using cookie cutters too.

Transfer the cut cookie dough along with the parchment/wax paper onto a baking sheet or pan.

Bake at 180°C/350°F for 15-17 minutes until very lightly browned. Remove and let cool. Store in an airtight container after cooling.