Honeysesamesnaps Recipes

HOMEMADE SESAME SNAPS

Steps:

• Preheat the oven to 150 C / 300 F.
• Thoroughly combine all ingredients in a bowl with a spoon, pressing down the mixture against the sides.
• Measure out a piece of parchment/baking paper to fit a medium flat baking tray (about 40cm x 30cm) and place it on a cutting board or flat surface. See step-by-step pics above.
• Scoop the mixture into a ball and transfer to the middle of the sheet. Spread into an oval shaped pancake, pressing down with the back of the spoon. Make sure there are no visible holes. Then place another piece of parchment paper over the top and press down with your hands, until the pancake flattens. Make sure not to break it.
• Using a rolling pin, flatten the mixture into a thin layer. Press and roll the pin over the top starting from the middle in different directions, making sure the mixture doesn't spread beyond the parchment paper. We're after 2-3mm thickness - but don't worry if it's a little thicker.
• Carefully slide the paper with the snap layer onto a baking tray. Peel off the top piece of paper very carefully, patching up any little holes that might appear.
• Bake in the oven, middle shelf, for 10-12 minutes, until golden brown. Keep an eye on it as the mixture does cook quickly and can burn easily. It should be golden brown.
• Remove from the oven and cool completely. If it's cold outside, put the tray out in the cold air.
• Once completely cooled, break into rectangular snap pieces. Keep in an airtight container for up to two weeks.

GREEK HONEY SESAME BARS (PASTELI RECIPE)

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.

HONEY SESAME SNAPS

Steps:

• Preheat the oven to 200 C and line two cookie sheets with silpat or parchment paper. Combine everything but the sesame seeds in a saucepan and heat, stirring constantly just until the sugar has completely dissolved. Stir in the sesame seeds Tilting the pan as you pour, spread the mixture evenly over the prepared baking sheets. Bake for 10 minutes or until the snaps take on a lovely caramel color. The mixture will bubble up in the oven as it caramelizes. Remove the baking sheets from the oven and cool on a rack. The snaps harden as they cool. Break into shards to serve. Serve immediately or store in an air-tight container in the refrigerator for up to 4 days.

HONEY SESAME SNAPS

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.

GOLDEN HONEY SNAPS

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.

SESAME SNAPS

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.

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.