Put all the ingredients inside the bucket of the mixer and stir them using the flat beater of the mixer, until the dough is uniform. Wrap it with plastic wrap and let it rest in the fridge for an hour. Cut the dough in pieces of 40 g and shape into long narrow strands approximately 1 cm thick. Fold the strands in half, hold their upper and lower side and twist them, forming braids. Put the braids in a baking pan, leaving 2 centimeters gap among them. Brush with whipped egg and sprinkle with sesame. Bake in a preheat fan-assisted oven to 170 °C for approximately 30 minutes, until they get a brown color. Let them cool at room temperature.
*Once cooled down, put the cookies inside a tightly sealed Tupperware, in order to preserve them for more days and store up to two weeks.