from one generation to the next
I curse technology as frequently and vehemently as the next person but I’m old enough to remember a life without it and I
like love the benefits. I’m hooked on having the world at my fingertips. I find people and places are much more interesting than a screen though so I regard my devices as a home alone pass time.
With a free spare minutes up my sleeve I’ll browse through WordPress, Facebook, Instagram and Pinterest, not just to keep up to date with the activities of my friends and family but also looking for cooking inspiration from the sites I subscribe to, which is how I came by the recipe for these fabulous little bikkies.
Facebook and Instagram are useful resources for keeping up to date with the recent releases of my favourite food magazines. Saved recipes from the Australian Gourmet Traveller, Delicious and Dish from New Zealand are in fine company, rubbing shoulders with those I’ve collected from my favourite WP blogs.
The recipes are all saved as PDFs into iBooks on my iPad. I love that along with the recipe text, it also saves the source and accompanying images. It’s a brilliant feature. My “clippings” choices are made at random and are often selected because of an unusual combination of ingredients. Many don’t make it beyond an initial try out, but that said, iBooks is my first stop if I’m looking for inspiration.
That’s where I found this great bikkie recipe. I needed something simple to serve to friends for morning tea. I simplified the method as I do, making it quick to throw together while cooking dinner. I allowed the dough to chill overnight so the next morning all I needed was 10 minutes to roll the dough into balls before I baked the biscuits until crisp.
My friends commented on the delicious lingering nutty baking aromas when they arrived and I’m pleased to say these Salted Peanut Sesame Snaps tasted yummy too,
Adapted from the Australian Gourmet Traveller, May 20 2016
Salted Peanut Sesame Snaps
75g white spelt flour
1/4 teaspoon baking powder
70g sesame seeds, toasted
2 tablespoons black sesame seeds
100g roasted salted peanuts
220g brown sugar
1 egg, lightly beaten with a fork
Combine the dry ingredients together in a bowl and whisk to combine.
Melt the butter in a medium saucepan then add the brown sugar and stir until the sugar is melted.
Allow the hot butter mixture to cool a little then beat in the egg using a wooden spoon.
Add the dry ingredients and stir to thoroughly combine.
Chill the mixture until firm or overnight.
Preheat the oven to 170C fan forced and line 2 baking trays with baking paper.
Roll dessertspoons full of dough into balls and place on the trays with a little room to spread
Bake until golden and firm, 12-15 minutes.
Remove to a wire rack.
The biscuits will become crisp as they cool.
Makes about 40