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.
Shannon's kitchen is her playground and creative outlet, where she loves to experiment with recipes. As a Malaysian, her food influences are mainly Malay, Chinese and Indian cuisine but her curiousity in other culture lead to cross cultural cooking. On her blog JustAsDelish.com, she pursue her mission in creating healthy and delish food.