Twist: Creative Ideas to Reinvent Your Baking by Collison Martha

Author:Collison, Martha [Collison, Martha]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2016-07-13T16:00:00+00:00

SESAME SNAP BLONDIES

I love sesame snap biscuits; there is something about the way they weld your mouth together with sticky caramel and the seeds get stuck between your teeth that is surprisingly enjoyable. These blondies are a grown-up version of my much-loved childhood snack. If you can’t get hold of tahini, blitz some toasted sesame seeds in a food processor until they release their oils and turn into a thick paste.

MAKES 12 SQUARES

150g butter, plus extra for greasing

350g light brown sugar

2 eggs

75g tahini paste

200g plain flour

½ tsp baking powder

50g sesame seeds

4 tbsp runny honey

You will also need a 25 x 30cm brownie tin.

Preheat the oven to 200°C/180°C fan/gas 6. Grease a 25 x 30cm tin and line with baking parchment.

In a large saucepan, heat the butter and the brown sugar together until the butter has completely melted. Remove from the heat and allow to cool to room temperature – if you don’t allow the mixture to cool, the eggs will scramble when you add them.

Beat the eggs into the cooled mixture using a wooden spoon then fold in the tahini. Sift over the flour and baking powder, and mix until well combined. Scrape into the tin and sprinkle over the sesame seeds, trying to get an even covering.

Bake for 25–30 minutes then allow to cool completely in the tin. Blondies take a few hours to firm up, so chill in the fridge or freezer if you are in a hurry.

When they are cool, spoon the honey into a heatproof bowl and microwave for 30 seconds to make it easier to spread. Drizzle the warm honey over the top of the blondies before cutting into squares. Store in an airtight container for up to one week.

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