3 tbs brown sugar (you may add up to 5 if you prefer it sweeter)
1 & 1/3 cups sesame
2 tbsp rice flour (you may replace it with all-purpose flour)
1 tbs all-purpose flour
2 tbs melted butter
Preheat oven to 180 degrees Celsius.
Melt the butter and set it aside to cool
Put the egg whites in a mixing bowl, add a pinch of salt and whisk with a fork or a hand whisk until you see white bubbles.
Add sugar and continue mixing until the sugar is dissolved.
Add butter and flours and mix again.
At the end add the sesame seeds and mix until well combined.
The mixture should be dry and sticky.
Pour the mixture into a pan layered with baking paper and flatten it with a kitchen spatula until you form a thin layer. The layer must be thin and even for it to become crispy.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Remove from the oven and while it is still hot cut into squares (the size you like). You should do this almost immediately you bring it out of the oven, since the sesame crisp is still soft. Once it cools down it becomes very crispy and you cannot cut it into regular shapes.
Let it cool completely before removing it from the baking paper.
It keeps very well in an airtight container at room temperature for up to a week.
View the recipe instructions at Mandarina
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