So we had a long, arduous, and patently ridiculous argument about what to call these flat, round, sesame thingies. We debated calling them cookies, cookie crisps (which just made me think about overenthusiastic cereal slinging mascots), “crunches” (whaa??), and crackers. But in the end, I’m the one typing this post, and I’ve decided to dub them the “Sweet Sesame Crisps.”
Is it a cookie? Is it a cracker? hard to say. There are crispy, crunchy sesame snacks like this all over Asia, and they’re kind of whatever you want to make them. They’re sweet enough to munch with a cup of coffee or tea, and they’re savory enough to dip into a bowl of hummus.
These homemade sweet sesame crisps are so easy to make, with only a few ingredients. The key is to put them into a piping bag (aka a ziploc with a hole cut in the corner) to pour the batter into circles. The recipe makes about three dozen, and involves just five basic ingredients.
If you like sesame, then be sure to try our Homemade Sesame Peanut brittle.
Recipe Instructions
Beat the egg whites until they start to get bubbly.
Add the powdered sugar and beat until the sugar is dissolved.
Beat in the oil and flour and mix well. Stir in the sesame seeds.
Let the mixture sit for 20 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner.
Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.
Homemade Sweet Sesame Crisps
Ingredients
- 5 large egg whites
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- 1/3 cup all purpose flour
- 1 1/2 cup raw sesame seeds
Instructions
- Beat the egg whites until they start to get bubbly. Add the powdered sugar and beat until the sugar is dissolved. Beat in the oil and flour and mix well. Stir in the sesame seeds. Let the mixture sit for 20 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner. Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.
Please could you give the ingredient measurements in imperial (oz.) or metric (gm.)? I live in the UK and ‘cups’ seem a tad difficult to translate accurately.
Thanks a bunch, Penny
I ended up making mine too big to crisp up evenly, but even so they were delicious! Next time I’ll try piping them in 1x10cm fingers the way I do langue de chat batter since these are very similar. I did sub melted butter for the oil since ours had been used for deep frying, and added something like 1 tbsp of honey since I thought the flavour would play well, and it did! These are amazingly fragrant and the perfect level of sweetness.
Thank you so much for trying this recipe, and so glad you enjoyed it :-)
Wonderful. Easy to make and very tasty. We used black and white sesame for a little more flair. Perfect.
Sounds great, Lisa, thank you for trying the recipe.
Hi—could I substitute honey for the powdered sugar? How much would I use? Thanks!
Hi Mary, I am sure you can, but I’ve never tried it.