2 c sesame seeds
.5 c brown sugar
.5 c honey
.5 tsp (or whatever) cinnamon, ginger powder, powdered nutmeg, and/or
clove powder
Get out about 1m of parchment paper and a rolling pin, a large mixing
bowl, a spatula, and a large frying pan on medium heat.
Put the seeds into the frying pan, then get the sugar+spice and honey
ready. Then stir the seeds constantly so they don't burn. Pretty
soon after you can smell them, they should be turning golden. Empty
them into the mixing bowl (I'd use a spatula to get every last seed,
so they don't end up under your stove element) and leave the heat on.
Put the rest of the ingredients in the pan, mixing constantly. Cook a
minute after it boils, then empty the pan into the mixing bowl and
quickly mix everything thoroughly and put it out onto half the
parchment, then fold the other half of the parchment paper over top
and use the rolling pin (hurry hard! like curling...) to flatten it
as much as possible.
Let sit for 10-20 minutes, then the paper should just peel off and you
can break the snaps into pieces. I would peel it off the bottom too
before breaking, that way you can do a second batch (of course you'll
want to do a second batch...), having hopefully not broken your
parchment paper. :-) Sugary remnants come off the pan much easier if
you soak it in water. Alternatively, if you're doing many batches,
you could use two pans, one for seeds, one for sugary stuff. The seed
one will barely need washing anyway, because nothing should stick.
If you have one of those silicon ice-cube trays (like we have one with
heart shapes) you can make these into special shape cookies instead of
bark-style pieces if you want.
I hear these keep a long time, but so far their deliciousness factor
has prevented me from confirming this first-hand.
Recap:
0. get parchment and rolling pin ready
1. toast seeds, set aside
2. boil everything else 1 minute
3. quickly mix all
4. quickly pour
5. quickly roll flat
6. let cool
7. break into pieces of awesome
7b. yay no plastic packaging! look at you go!
Love,
Kev
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