Sesame Snaps
Adapted from "An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair" by Faith Gorsky
Yields: about 3/4 lb/ 350g
Preparation time: 10 minutes
Cooking time: 20 minutes
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2 teaspoons oil or non stick oil spray
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1 cup (140g) white sesame seeds
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1 cup (225g) caster or superfine sugar
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1 teaspoon orange blossom water
Variations: use vanilla instead of orange blossom water, add your favourite spice or you can also use black and white sesame seeds.
Step 1 - Brush a 20x20cms (8x8 inch) square baking tin with oil or spray with non stick spray. Also spray a knife and a silicon spatula with the oil.
Step 2 - Preheat oven to 350F/175C and spread out the sesame seeds on a baking tray. Bake for 10-12 minutes until a light golden shade shaking the tray halfway. Remove from oven to cool.
Step 3 - In a heavy bottomed saucepan, add the sugar and orange blossom water on medium high heat (I used 8 out of 10 where 10 is the hottest). Allow the sugar to melt but do not stir until two thirds melted, about 5 to 8 minutes - just don't ever leave hot sugar unattended, it's a total Gremlin ;) Once two thirds melted, gently stir with a clean spatula or wooden spoon (not the one that you have oiled).
Step 4 - Once the sugar has melted and you have a caramel, working quickly but carefully as the caramel is very hot, pour the sesame seeds into the caramel and stir to combine and then immediately, pour into the prepared tin. Smooth with the oiled spatula. Wait for 2 minutes and then with the oiled knife, score to make whatever shapes you like-I made diamonds and rectangles.
Step 5 - Cool 2 to 4 minutes more, then turn out onto a cutting board and cut along the scored lines. Cool completely and store in an airtight container at room temperature or wrap individually. And try not to eat them all as we did! ;)