Description
Nutty and Addictive Sesame Crisps, courtesy of Shannon Lim.
Ingredients
Units
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 1/2 tbsp 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
- Category: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2 crisps
- Calories: 80