5 Ingredients or Fewer
Honey Sesame Crisps - Glutenfree & Eggless
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4 Reviews
Ghazzzit
December 19, 2015
These were a bit disappointing and a larger amount of work than I thought - perhaps because I had to wing it with the baking sheet pressing part. I used 2 sheets of parchment to roll a 1/4 inch layer into a cookie sheet.
The sheet may been slightly warped or rotation of the sheet during baking was needed because the result was that after 10 minutes one side was brown the other side blonde. The dark side was clearly overdone, the blonde side under.
I let them cool awhile, then used round cutters of various sizes on the cooked sheet. The different rates of cooling between the brown side and blonde side meant I had to use the cutters over and over on some parts and used them only once in other parts and ended up with a cracked cookie. Frustrating!
The sesame came through in taste - I used a high quality honey and wouldn't do that again because the taste is lost amidst the nutty flavors. They ended up as crispy wafers that fall apart easily but have a nice mild nutty taste that goes well with tea.
The sheet may been slightly warped or rotation of the sheet during baking was needed because the result was that after 10 minutes one side was brown the other side blonde. The dark side was clearly overdone, the blonde side under.
I let them cool awhile, then used round cutters of various sizes on the cooked sheet. The different rates of cooling between the brown side and blonde side meant I had to use the cutters over and over on some parts and used them only once in other parts and ended up with a cracked cookie. Frustrating!
The sesame came through in taste - I used a high quality honey and wouldn't do that again because the taste is lost amidst the nutty flavors. They ended up as crispy wafers that fall apart easily but have a nice mild nutty taste that goes well with tea.
Susan L.
March 23, 2015
there seems to be two steps missing, between making the butter/honey emulsion and baking the crisps, (steps 6 & 7). I gather we mix the honey butter into the seed/nut mixture and press it flat into the baking sheet - right? Any handy tips to do these important steps well? Please edit, I want to try these. Thanks.
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