A twist on the sesame crisps found in Asian markets, this version – which includes fennel and coriander seeds – is always finished before I can blink. It’s lovely on a dessert platter, or in school lunches – if it lasts that long…
1 cup white sesame seeds
½ cup black sesame seeds
2 teaspoons whole coriander seeds
2 teaspoons whole fennel seeds, toasted
¼ cup caster sugar
¾ cup honey
33 cm x 43 cm baking sheet lined with baking paper, then lightly greased
Toasting each seed and spice separately, place them in a large dry sauté pan over a medium heat and stir constantly until they are lightly golden and fragrant. Pour into a bowl as they are toasted.
Place all of the toasted seeds and the remaining ingredients in a medium saucepan and bring to the boil over medium heat. Stir constantly until the temperature reaches 145˚C on a sugar thermometer.
Remove the sugar thermometer and immediately pour the mixture over the baking sheet as evenly as possible. Place another sheet of baking paper (greased side down) over the sesame mixture. Working quickly, use a rolling pin to even out the top of the mixture and spread thinly.
When cool, break into pieces or cut into squares.
Store between sheets of baking paper in an air tight container to prevent them sticking together.
Take great care when pouring the mixture onto the baking sheet as any splashes on your skin of the boiling hot sugar will result in a deep burn.