GREEK HONEY SESAME BARS (PASTELI RECIPE)
The ancient Greek version of a power bar is "Pasteli"! Greek honey sesame bars is a snack made from honey and sesame seeds in only 10 minutes!
Provided by Eli K. Giannopoulos
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- To prepare this Greek honey sesame bars (Pasteli) recipe start by toasting the sesame seeds. Place a frying pan over high heat and add the sesame seeds. Toast them for 2-3 minutes until golden (not too brown). Remove the sesame seeds from the pan and set aside. Continue with the rest of the recipe quickly, so that the sesame seeds remain hot. Alternatively you can spread the sesame seeds in a pan and toast them in the oven at 180-190C (375F).
- In the same pan add the honey and bring to a boil, until it starts to foam. Remove the foam using a spatula, turn down the heat to medium and let it simmer until its temperature has reached 125C/260F. If you don't have a thermometer, take a bowl of cold water and drip in a teaspoon of the honey syrup. Let it cool down for a few seconds then shape it into a small ball using your fingers. Take it out of the water and drop it on your work surface. If it sounds like it is solid, the honey syrup is done.
- Its now time to add the remaining ingredients for your pasteli. Add a pinch of salt and the toasted sesame seeds and stir for about 10 minutes over medium heat, using a wooden spatula. The mixture should thicken considerably and stick to the spatula.
- Remove the pan from the heat, add the lemon zest and stir.
- Line a round pan (22cm/ 8.5 inch. diameter) with parchment paper and pour in the mixture. Be careful not to touch it, as it is very hot. Spread the mixture very well using a spoon.
- Let the pasteli cool down for about 20 minutes and them cut into portions. If you let it cool completely then it would be harder to cut into pieces.
GOLDEN HONEY SNAPS
An easy and delicious recipe for honey snaps using golden syrup, a liquid sweetener known in England and prized for its toasty flavor.
Provided by Sophie
Categories World Cuisine Recipes European UK and Ireland English
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat.
- Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet.
- Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 25.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 163 mg, Sugar 15.5 g
HONEY AND MOLASSES GINGERSNAPS
Full of holiday flavor thanks to honey and molasses, these easy baked gingersnap cookies make a great gift or party dessert.
Provided by michellekb
Categories Desserts Cookies Gingersnap Recipes
Time 40m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
- Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
- Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
- Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
- Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
- Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 12.6 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 7.6 g
HONEY SNAPS
I was given this recipe by a friend about 11 years ago. Rolling the mixture into balls is really messy work but well worth the effort as they are so yummy. I haven't made them for years so I don't remember how many cookies you get out of it. I've said about 20 but that's just a guess.
Provided by mermaiden91
Categories Dessert
Time 15m
Yield 20 cookies
Number Of Ingredients 7
Steps:
- Preheat Oven to 356 degrees (or 180 degrees Celcius).
- Grease 2 flat baking trays with a small amount of butter.
- Cream the butter sugar and honey.
- Add the remaining ingredients to mix until mixture has a sticky texture.
- Always ensure this is thouroughly mixed together.
- Roll mixture into balls, roughly the size of a 5 cent piece.
- Place on tray approximately 1 inch apart.
- Pat flat with a knife or fingers if prefered.
- Bake in oven for approximately 10-15 minutes, or until golden brown.
- NOTE: Take care when these are almost cooked, as they burn very quickly.
Nutrition Facts : Calories 115.7, Fat 3.2, SaturatedFat 2.2, Cholesterol 15.1, Sodium 25.4, Carbohydrate 20.7, Fiber 0.4, Sugar 13.4, Protein 1.5
HONEY SPICE SNAPS
Steps:
- Combine the dry ingredients. Mix and set aside. Cream shortening and brown sugar. Add egg and honey. Add the dry ingredients gradually and mix well. Chill the dough. Shape the chilled dough into balls and roll in sugar to glaze. Place on ungreased baking sheet. Bake 12 to 15 minutes.
HONEY SESAME SNAPS
This is a lovely recipe if you are just looking for something sweet and light. I used to buy these in shops then realized they would be so much nicer hot and homemade, so I devised this recipe and have been making it ever since.
Provided by HannahMLovesFood
Categories Nuts
Time 13m
Yield 25 Small Pieces, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
- Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
- Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
- Allow to cool slightly, using a sharp knife, cut into pieces.
- Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.
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