Description
Nutty and Addictive Sesame Crisps, courtesy of Shannon Lim.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
The layer must be thin and even to make it crispy. Wet the fork lightly to avoid mixture sticking on it and easy spreading. Be careful not to overbake the crisps. If not, the sesame seeds will be burnt If the crisps turn soft, you can reheat them for 2-3 minutes at 160°C in a preheated oven.
- Prep Time: 30 mins
- Cook Time: 10 mins