One of my favourite treats growing up were Sesame Snaps which were basically little thin crisp morsels of sesame seeds and lots of sweetness. They were delicious, crunchy and very addictive. The only problem was that they would all stick together so usually you ended up having to eat the whole lot in one go because they wouldn’t separate.
I recently spotted them on a supermarket shelf and grabbed a packet for my kids to try. Naturally, they were a big hit but (like everything else) they have certainly gone up in price and they weren’t exactly a ‘cheap’ snack.
Much to my delight, I soon after came across a recipe for making something similar and got to work testing it out. They came out really well, are super simple to make and are great for lunchboxes. An added bonus for some is that they are a gluten free snack. Enjoy!
Sesame Snaps
Recipe adapted from Margaret Fulton’s Book of Wholesome Cooking
Ingredients
1/4 cup sesame seeds
1 1/2 cups rolled oats
6 tablespoons honey
6 tablespoons cold pressed oil (I used macadamia)
2 tablespoons raw sugar
Method
Preheat the oven to 180C (350F) and line a baking tin (approximately 20 x 30 cm) with baking paper or grease well.
Heat the sesame seeds in a small pan over low heat for several minutes. Keep shaking them and remove from heat once they start to darken slightly and are nicely roasted.
Place all ingredients, including roasted sesame seeds into a bowl and mix together well. Press the mixture into the pan and smooth the top with the back of a spoon. The mixture will be spread quite thin so make sure any gaps are covered. Bake in the oven for 20-25 minutes until nice and golden. Cool in the tin for a couple of minutes, then cut into 24 squares while still soft. Allow to cool completely in the tin before removing – the mixture will harden up on cooling. Store in an airtight container.
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