9 Dec 2014 No Bake Sweet
Handy to keep in your bag for a sweet nibble on the run, these are incredibly easy to make so don’t be scared by the mention of a sugar thermometer. If you don’t have one, just watch the colour of the caramel: it will be a rich golden when ready, but don’t let it get too dark or it will taste burnt. If you’d prefer freeform shapes, use a large baking sheet instead of a tin and simply snap into shards. This recipe is ideal as an edible gift for the festive season. Let me show you how to make them on my recipe video here (thanks to a collaboration with Mummy Pages).
M A K E S 30
1. Lightly grease the baking tin with oil and line with parchment paper, leaving cm excess hanging over the edges.
2. Toast the sesame seeds in a dry, wide frying pan over a medium heat, tossing until evenly golden. Remove and set aside.
3. Gently melt the sugar in a medium saucepan over a medium heat, occasionally swirling the pan but not stirring, until it turns amber in colour. This will take 15-20 minutes.
4. Add the toasted sesame seeds and ginger, swirling the pan to mix them in, and let it bubble until rich and golden in colour (and reading 160°C on a sugar thermometer if you have one).
5. Working fast before it sets, pour the mixture into the lined tin and tip it into the corners. Leave for about 2 minutes to set a little. Use a lightly oiled table knife to score the surface into 3 equal strips down the length and 10 across the width, making 30 rectangles, each about 2.5cm × 6cm. Leave to set for 15-20 minutes. Then lift out, peel the paper off and snap into pieces along the score lines.
6. Layer between parchment paper in an airtight container and store for 3-4 days in a dry cupboard.
For an added twist . . .
– Substitute some of the sesame seeds with desiccated coconut, or use a mix of black and white sesame seeds.
– Dip the bars half or fully in melted chocolate and allow to set.
This recipe is from my book No-Bake Baking, available worldwide in all good bookstores or on Amazon.
Photo © Donal Skehan
Sunflower oil, for greasing
100g sesame seeds
250g caster sugar
1⁄2 tsp ground ginger (or ground cinnamon or cardamom instead)
Baking tin (roughly 18cm × 25cm)
Sugar thermometer (if you have one)