- 250 g honey
- 300-350 g sesame seeds, toasted
- 50 g hazelnuts, blanched
- 2 tsp water
- Oil, to grease
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the honey into a pan over high heat, stirring. Boil for about 7 minutes, skimming off the foam as it forms.
2. Then, quickly add the sesame seeds and nuts, mix well and spread approximately 1cm thick on an oiled baking tray. Leave to cool for 10 minutes, then cut into squares or rectangles. Set aside to cool completely.
You can replace some of the sesame seeds with chopped almonds or walnuts if you wish.