Sesame Snaps

Prepare all tools ahead of time. Once cooked, you only have seconds to finish the dish so it's important that all tools are ready and in place. I used a 42cm x 28cm silpat (no oil needed) but you can use a tray with or without baking paper. The surface (i.e tray or baking paper on tray) must be oiled to avoid the mixture sticking.

In a saucepan combine the sugar, liquid glucose and water. Over medium heat, bring to a light caramelisation. Do not stir. The time taken depends on your stove. Mine took 20-ish minutes. It's a low-and-slow game.

Add sesame seeds and stir into the mixture. Continue cooking on medium heat for several minutes until the caramel darkens to your desired colour.

Remove from stove and pour over silpat/tray. Using a pre-oiled spatula (I recommend an offset spatula), spread mixture out onto silpat/tray surface as fast as you can to achieve a nice thin layer. Speed is important because the caramel will being to harden within seconds. Note: There will be wastage. The mixture will stick to the pot and stirring spoons etc. Don't spend time trying to get every little bit out of the pot because you won't have time to spread the mixture out before it hardens.

Leave to set for 30 minutes. Break/cut into pieces. Can be stored in an airtight container at room temp for 2 weeks.