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Sesame Snaps

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These sesame snaps are crisp, nutty sweet treats made with toasted sesame seeds, maple syrup, and tahini. Quick to prepare and perfectly crunchy once cooled, they deliver deep caramelized flavor with minimal ingredients.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 snaps
  • Category: Snack
  • Method: Baking
  • Cuisine: International
  • Diet: Vegan

Ingredients

  • 100 g hulled sesame seeds (about 3/4 cup)
  • 75 ml maple syrup (5 tablespoons)
  • 30 g runny tahini (2 tablespoons)
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cardamom (optional)
  • 100 g dark chocolate (70% cocoa), melted (optional)

Instructions

  1. Preheat oven to 170°C (340°F) or 150°C fan (300°F fan). Line two baking trays with baking paper.
  2. Toast sesame seeds in a dry pan over low-medium heat until lightly golden and fragrant. Cool completely.
  3. In a bowl, whisk tahini and maple syrup until smooth. Stir in salt and cardamom if using.
  4. Add cooled sesame seeds and mix thoroughly until thick and sticky.
  5. Spoon about 1 tablespoon of mixture onto prepared tray and shape into 6.5 cm circles. Flatten gently and leave space between each.
  6. Bake one tray at a time for 9–10 minutes until edges are golden brown.
  7. Remove from oven, tidy edges if needed, and cool completely on tray to crisp up.
  8. If using chocolate, brush melted dark chocolate on underside of cooled snaps and allow to set before storing.

Notes

  • Snaps crisp fully as they cool—do not move them while warm.
  • If mixture is too runny, add extra sesame seeds.
  • Store in an airtight container at room temperature up to 1 week.
  • Refresh softened snaps in a 150°C (300°F) oven for 3–4 minutes.
  • Avoid refrigeration to maintain crunch.

Nutrition

Find it online: https://savorymomskitchen.com/sesame-snaps/