Nutty and addictive sesame crisps, courtesy of Shannon Lim.
By Shannon Lim
These Sesame Crisps are not sweet at all but filled with nutty and aromatic sesame flavour. I made these with my gluten free blend of 50% rice flour & 50% tapioca starch. It’s so addictive that we finished the 1st batch on the same day and I made a 2nd batch with triple the volume. Even though the method is pretty easy, you need a lot of patience when spreading the layer very thinly so that you will have a crunchy crisp.
- 25g Egg White (about 1 medium egg at room temperature)
- 30g Brown Sugar
- 30g All-Purpose Flour (I use 15g rice flour & 15g tapioca starch for gluten free recipe) – sift flour twice
- 20g Butter – melted
- 80g White Sesame Seeds – toasted
- 10g Black Sesame Seeds – toasted
- Preheat oven at 170°C and line baking tray with grease proof baking paper.
- In a mixing bowl, whisk egg white (with a hand whisk) until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
- Stir in melted butter and mix well.
- Add in flour and mix till no traces of flour and lump-free.
- Add in toasted sesame seeds, use a spatula to fold in until the mixture is well combined. You will find the mixture is dry and sticky. That’s the correct texture you need.
- Spoon ? or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) using a fork. Dip fork into water to wet it for easier spreading of the sesame mixture.
- Bake at 170°C for 8-10 minutes or until golden brown and crispy. Rotate the baking tray towards the last 2 minutes.
- Remove from the oven, leave to cool and then store into an air-tight container.