Sesame Seed Snaps
If you read my story about Swedish Chocolate Balls you know that most Swedish kids only eat candy on Saturdays, if you missed it here is the story. Because I was one of those kids (never had a cavity either). However, I always tried to get treats during the other days. My mother never gave in but what she used to give me were these Sesame Seed Snaps. Remember these?
As I kid I had them all the time. I even get these today but they are not as easy to find anymore.
I think you can find these almost everywhere, when I lived in South Korea we used to even get them there, they are also everywhere in Europe. In Italy they call them “Cubbaita di Giugiulena” and in India they are called “Tul Chikki,” and in Swedish we call these “Sesamkakor.”
Do you have a childhood memory of these or am I the only one that ate these as a kid?
If you have never tried them I highly recommend making these, they are so easy and quick. The recipe is adapted from Gourmet Traveller.
Sesame Seed Snaps
Yield: 25 peices
Prep Time: 10 minutes
Ingredients:
1½ cups sesame seeds
1/3 cup sugar
1 cup honey
Directions:
Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat. Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top. Allow to cool slightly, using a sharp knife, cut into pieces. Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.
Adapted from: Gourmet Traveller
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