Sesame snaps

Lightly grease the baking tin with oil and line with parchment paper, leaving excess hanging over the edges.

Toast the sesame seeds in a dry, wide frying pan over a medium heat, tossing until evenly golden.

Remove and set aside.

Gently melt the sugar in a medium saucepan over a medium heat, occasionally swirling the pan but not stirring, until it turns amber in colour.

This will take 15-20 minutes.

Add the toasted sesame seeds and ginger, swirling the pan to mix them in, and let it bubble until rich and golden in colour (and reading 160°C on a sugar thermometer if you have one).

Working fast before it sets, pour the mixture into the lined tin and tip it into the corners.

Leave for about 2 minutes to set a little. Use a lightly oiled table knife to score the surface into 3 equal strips down the length and 10 across the width, making 30 rectangles, each about 2.5cm × 6cm. Leave to set for 15-20 minutes.

Then lift out, peel the paper off and snap into pieces along the score lines.

Don’t be scared by the mention of a sugar thermometer. If you don’t have one, just watch the colour of the caramel: it will be a rich golden when ready, but don’t let it get too dark or it will taste burnt. 

If you’d prefer freeform shapes, use a large baking sheet instead of a tin and simply snap into shards.