SESAME SNAPS
These sweet little treats are light and tasty with a satisfying crunch! They are virtually identical to the store-bought ones!
Provided by Francine Lizotte
Categories Other Snacks
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a medium skillet over medium heat, add sesame seeds and toasted until lightly brown, about 5 minutes. Transfer to a bowl and set aside.
- 2. In a medium saucepan over medium heat, combine sugar, honey and sea salt. Stir constantly until sugar dissolved, about 3 minutes. Bring the mixture to a gentle boil and cook for 2-3 minutes or until the color turns amber. Add toasted sesame seeds and quickly stir until well blended.
- 3. Rapidly remove from the heat and dump on a silicone mat. Using a greased angled spatula, spread mixture and place another silicone mat on top. Roll down to a thin layer (thinner it is, crunchier it gets). Gently peel off the silicone mat and score with a greased knife into 2-inch square (might have to re-score a few times as it gets harder). Make 16 squares
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ZmjxPz3CF6k
SESAME SNAPS
A delicious, nutritious treat made with oats, sesame seeds and brown sugar! Great for lunch bags, or a trip to the gym!
Provided by Rhiannon
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
- Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
- Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.
Nutrition Facts : Calories 105.7 calories, Carbohydrate 13.2 g, Cholesterol 10.2 mg, Fat 5.7 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 37.9 mg, Sugar 9 g
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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