An Easy Snack: Sesame Crackers

Name: An Easy Snack: Sesame Crackers
Yield: 2 servings
Cuisine: American
Ingredients: 240 ml Sesame seeds (White, black, or a blend of both); 3 tbsp Unrefined brown cane sugar (powdered); 1 tbsp Honey; 2 tbsp Water; 1 tsp Margarine (or butter), optional

cookpad.japan @cookpad_jp

I love "Gomagashi" (sesame snacks) from Okinawa, but they're too expensive to buy... so I made them myself. They came out with a softer texture than the original snacks and are tastier too! Total success! Recommended as a snack for those with food allergies, such as wheat.

Don't forget the honey! Be sure to keep your eye on the pot while it's simmering, since the syrup's consistency is key. White sesame seeds gives a crispier finish, while black sesame seeds make them a bit softer. While it's a sticky job, it's best to cut them before they cool down completely. After they chill down, they will lose the stickiness. Recipe by wayan nao

cookpad.japan @cookpad_jp

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Ingredients

2 servings

240 mlSesame seeds (White, black, or a blend of both)
3 tbspUnrefined brown cane sugar (powdered)
1 tbspHoney
2 tbspWater
1 tspMargarine (or butter), optional

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Steps

1

If using pre-roasted sesame seeds, roast them to release the aromas. Heat in a thick-bottomed pot or pan on low heat until fragrant, and transfer to a bowl.
2

To make the syrup, use a small pot and stir the brown sugar, honey, and water over low heat. After simmering, large bubbles will form. Without stirring the pot, repeatedly lift the pot away from the heat, then return it back.
3

Once it thickens, check the consistency. Do this by filling a cup with water and dropping the syrup in the water; if it hardens, then it's done. Remove from heat immediately. If the drop of syrup dissolves into the water and scatters, then the syrup needs to be simmered longer.
4

Add margarine and agitate the pot while it melts, then add the sesame seeds and stir the ingredients together. Once the texture is evenly incorporated, pour the batter between two pieces of parchment paper, and roll out to 1 cm thickness.
5

Once it cools down, chill in the refrigerator for about 10 minutes, and when it hardens (it will not completely stiffen) cut into desired sizes, and serve! (The photo shows them cut roughly into 2 and 1/2 cm squares.) They will absorb moisture, so it's best to store them in a can or container, and keep them in the refrigerator.