Like every year the ‘Cookie exchange’ sign went up on our office notice board. Like every year I started contemplating should I sign up or not. I counted the names already on, a total of twelve. One dozen. I needed to bake one hundred and forty four pieces of treats at least..
I hummed and hawed. Where was the time, my ‘to do’ list was long and growing longer at a rapid rate, the deadline was looming. The adventurer in me won in the end.
Next it was time to decide what were the treats going to be. Consultation from cookbooks and online sites resulted in a short list of items. As always my criteria were, fast and easy to make, won’t break the bank and should not be guilt laden…
Sesame seeds brittle was my choice. Easy to prepare, few ingredients, stores well, gluten free, is said to keep the body warm in cold days.
Try this out friends, you won’t be disappointed.
Have a great holiday season.
Made 30-35 pieces about 11/2 cms long.
Sesame seeds 1 cup
Sugar 1 cup
Vanilla extract 1/4 tsp
Ghee 2 Tbsp
Grease a chopping board, rolling pin and a pizza cutter.
Put the sesame seeds in a heavy bottomed pan and dry roast them over medium heat, till they become very slightly brown and you get a nutty aroma, about 6 minutes. Collect them in a bowl.
In the same pan add the ghee, as soon as it melts add the sugar. Keep the heat on medium and make sure you keep stirring. Let the sugar melt about 10 minutes. The colour will now have changed. Put the gas off.
Add the roasted sesame seeds and vanilla. Work fast and mix well. Transfer this to the greased surface. Use the rolling pin and extend it to an approximately rectangular shape. Use the Pizza cutter to mark the cuts, either into rectangular or diamond shape. Wait until this cools down, about 5 minutes. break them in pieces.
Store them in an airtight container. It stays well for a month.
The sugar syrup is very hot. Handle with extreme care.
Put the gas off as soon as the sugar melts, any further and the sugar will burn making the brittles bitter.