Handy to keep in your bag for a sweet nibble on the run, these are incredibly easy to make.
Sunflower oil, for greasing
100g sesame seeds
250g caster sugar
½ tsp ground ginger (or ground cinnamon or cardamom instead)
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.