Homemade Sweet Sesame Crisps Recipes

SESAME SEED CRISPS

Steps:

• Preheat oven at 170°C and line baking tray with grease proof baking paper.
• In a mixing bowl, whisk egg white (with a hand whisk) until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
• Stir in melted butter and mix well.
• Add in flour and mix till no traces of flour and lump-free.
• Add in toasted sesame seeds, use a spatula to fold in until the mixture is well combined. You will find the mixture is dry and sticky. That's the correct texture you need.
• Spoon ? or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) using a fork. Dip fork into water to wet it for easier spreading of the sesame mixture.
• Bake at 170°C for 8-10 minutes or until golden brown and crispy. Rotate the baking tray towards the last 2 minutes.
• Remove from the oven, leave to cool and then store into an air-tight container.

HONEY SESAME CRISPS

Steps:

• Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.
• In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
• Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.
• Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.

SWEET SESAME WONTON CRISPS

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange wonton wrappers in a single layer on baking sheet, and set aside.
• Stir together sugar, ginger, and salt in a small bowl; set aside. Whisk together the egg yolk and cream in another small bowl. Brush wontons with egg wash, and sprinkle each with about 1/2 teaspoon sesame seeds and scant 1/4 teaspoon sugar mixture. Bake until wontons are golden and crisp, 8 to 10 minutes. Let cool on sheet on a wire rack. Serve wonton crisps with sorbet.

CRUNCHY SESAME SEED CANDY

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.