Sesame crisps
10 January 2011 | 60 comments
Posted in Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Posted in Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
RECIPE FOR SESAME CRISPS
Source: 西点学习大百科
Ingredients:
25g egg white (approximately one medium egg)
30g castor sugar
30g plain flour
20g unsalted butter
90g toasted white sesame seedsMake: 36 crisps (2cm diameter)
Preparation:
- Thaw egg white till room temperature
- Sieve plain flour twice
- Melt butter with double boil method. Put butter in a small bowl, transfer to a sauce pan with water. Heat the pan with medium flame until the butter melts. Set aside to cool down.
- Line baking tray with grease proof paper.
- Put white sesame seeds in a non-stick pan and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant.
- Preheat oven at 170°C.
Methods:
- In a mixing bowl, whisk egg white (with a hand whisk) until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
- Stir in melted butter and mix well.
- Add in flour (all at once) and mix till no traces of flour and lump-free.
- Add in toasted sesame seeds, use a spatula to fold in until the mixture is well combined. You will find the mixture is dry and sticky. That’s the correct texture you need.
- Spoon 1/3 or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) using a fork. (refer to note 1)
- Bake at 170°C for 8-10 minutes or until golden brown and crispy. Rotating the baking tray towards the last 2 minutes.
- Remove from the oven, leave to cool and then store into an air-tight container.
Notes:
- The layer must be thin and even (no overlapping of seeds) so that it will be very crispy. Wet the fork lightly to avoid mixture sticking on it and easy spreading.
- You may need to bake these crisps in 3-4 rounds. The unbaked mixture can be left in the room temperature.
- Be careful not to overbake the crisps. If not, the sesame seeds will be burnt
- Use hand whisk from step 1-3 and spatula in step 4 only.
- If the crisps turn soft, you can reheat them for 2-3 minutes at 160°C in a preheated oven.
My mum used to buy me packages of these treats when I was a kid. How fun that I can make them for my own kids with this recipe!
Cookin’ Canuck: Yes, it is definitely healthier, cheaper and fun to make these treats at home! 😉
I love the very distinct flavor of sesame seeds, especially in dessert form! These look delicious!
Joanne: Thanks!! Glad that you like it. 😉
Love the lightness of this crisps….
Tigerfish: Thanks!! Yes, a healthy and nutritious snack. 😉
Wow…these look very addictive. I must bookmark this to try someday. Thanks very much for sharing. Yes, sesame seeds are very good for health.
MaryMoh: Thanks! Hope you like it! Happy trying! 😉
This looks so easy to make and I want to try this for sure. Thanks for sharing 🙂
Anncoo: Yes, easy-peasy job for you! Looking forward to your feedback! 😉
Yum! They remind me of these sesame “candy”. They look exactly the same, but the “candy” is chewy.
Esther: Yes, I know what you mean. I call it “芝麻糖” (in Cantonese). This one is less sweet than the candy. Give it a try! 😉
I would love to eat this sesame crisp. It looks very crispy and crunchy! Could be one of the Chinese New Year cookies!
Kitchen Corner: Thanks!! Yes, perfect as CNY cookies. 😉
These sesame crisp looks crunchy and cripsy, good for CNY!
Jess: Very addictive too! Oh yes, great for this coming CNY. 😉
Where can I get these sesame?
Shirley: You can get it at the supermarket (eg NTUC or Cold Storage) under the dried goods section. Alternatively, you can try any Chinese medicinal shop or stall selling dried goods in the wet market. Hope it helps. 😉
Wow! Look so crispy and chewy! Can bring some for me? 😀
Alice: It’s very crispy and crunchy. How much do you want? 😉
Looks awfully yummy and I’m definitely inspired to give this a try. Great for CNY and gorgeous clicks as well.
Thanks! Happy trying! Hope you will like this CNY treat! 😉
I always said to myself I need to introduce more seeds in my diet…I read sesame seeds have omega-3 too, I’m not sure about that…
I like the idea to eat them during my breakfasts, it will be an energy booster…
Mika: Give this recipe a try. It’s the easiest way to enjoy these sesame seeds. 😉
Wah, I like this! Perhaps I will make this for CNY. Hehe…. thanks! 🙂
Ching (LCOM): Yes, an easy and tasty treat for your kids. Hope you will like it! 😉
Love sesame crisps! Gotta try your recipe soon.
Angie: Thanks! Looking forward to see your post! 😉
I love sesame and always like to add some toasted sesame in noodle dishes that I make.
This is definitely a healthy snacks! Thanks for sharing as I have always wanted to know how to make. 🙂
Lee Mei (MCH): I did that too and even added them to my rice and soup. Hope it suits your palate. 😉
I love sesame seeds crisps! Your version look extra crispy and yummy! I can’t wait to try this out, hopefully mine will turn out as good. Another great recipe from you 🙂
Jen (TOH): Thanks! I’m sure you can do it too! Looking forward to your post!
wah… love that they look so thin and crisp. every mouthful must be a delight =)
Noobcook: Yes, a wonderful treat for both adults and kids. 😉
These look and sound so delicious. Do you think they would taste good with black sesame, too?
Xiaolu: Thanks!! Haven’t tried it before. It will definitely yield a different result I guess. No harm giving it a try. It’d be better to include some white sesame seeds so that it will be easier to judge them and can avoid burnt black sesame seeds during baking. Hope it helps. 😉
Hi food-4tots,
I have tried your recipe. Taste is great but my problem was the crisps sticked on the parchment paper. When I removed the crisps, the bottom of the crisps were sticked with the parchment paper which was quite difficult to peel off. Would really appreciate it if you could point to me my mistake here. Thanks a lot.
Michelle: Thanks for your kind feedback!! I suggest that you use GLAD BAKE (non-stick baking and cooking paper) which can be bought in supermarket under the same section selling aluminum foil and cling wrap. It may be slightly expensive but the quality is guaranteed satisfactory. Hope it helps! 😉
Thanks for your prompt reply. I’ll try GLAD BAKE.
Michelle: You’re always welcome! 😉
Juz made it! My 22mo is currently munching on it. Not sweet so juz right for him. Yummy! But so little 🙁 Only got about 20 crisps. Will probably finish in 1 sitting. I must remember to double the recipe the next time. There will definitely be a next time as I didn’t have enough to satisfy the cravings. Thanks anyway for our tasty snack!
Magienoire: Thanks for your kind feedback. Yes, you need to double or triple the recipe in your next attempt as it is a highly addictive snack. Is your son ready for tree nuts? I only introduced tree nuts and peanuts to my son after he reached 5 yrs old. 😉
I’m not sure abt my son but my 6yo daughter is allergic to tree nuts and peanuts – they give her really bad eczema. So I’m not testing them on him yet. But I so wanna try your almond crisps… Ended up with this so that everyone can eat.
These are so yummy! I altered it slightly to fit our family diet: I subbed some processor whizzed coconut sugar for the castor and used whole wheat flour instead of white. Thank you so much for the great recipe! It worked beautifully! 🙂
Jackay: Thanks for sharing your healthy version. So glad that your family loves it! 😉
I’d like to try your recipe. Can i use black sesame seed instead?
Novi: Yes, you may try. Toast your black sesame seeds first. 😉
How long can they stay fresh for in an airtight container?
Yenni: If you have a good quality airtight container, it can stay fresh for a week. 😉
Can I use black sesame?
Lisa: Yes, you may try but the taste will turn out different. 😉
Is it bitter?
Lisa: Yes. Maybe you can mix both. 😉
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[…] I googled and tried variations of the recipe, I even asked for help on my facebook page and tried again with a much hotter oven, but they still turned out crap, so I gave up. Then I tried these Sesame Crisps. […]
I’m currently living in Israel and the local bakeries make these wonderful cookies. Have been searching online for a recipe and it appears yours has the same ingredients. Can’t wait to try this. Thanks so much for posting!
Bonoca: Happy trying!! Hope it will suit your palate! 🙂
Hi
I bake them last night as a little gift for my gal’s teachers. I managed to finish everything in 1.5hours and was thankful every single piece came out golden brown although the shape is not as circular as yours. How did you make yours so round with neat edges? I used 1/2 tablespoon batter per piece and yielded 28 pieces exactly. Thank you for sharing this recipe with photos! They worked! My gal gave thumbs up when she tasted it!
Lynn: Thank you for the feedback. You can use your finger tips (lightly wet) to share the crisps. Another trick is to use a piece of cardboard paper to cut out the circle, then spread the mixture on top. Hope it helps! 🙂