Quick & Easy

Coconut sesame crisps

coconut sesame crisps
28 Item
1H

Ingredients

Method

1.Stir honey and butter in small saucepan over low heat until smooth; cool.
2.Preheat oven to 160°C (140°C fan-forced). Line two oven trays with baking paper; mark four 7.5cm (3-inch) circles on paper on each tray, turn paper over.
3.Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved. Fold in sifted flour and butter mixture.
4.Spread level teaspoons of mixture to fill centre of each circle on trays; sprinkle with combined coconut and seeds.
5.Bake one tray of crisps at a time about 5 minutes. Remove crisps from tray immediately using metal spatula; place crisps over rolling pin to cool.

You may find it easier to bake just two crisps on a tray at a time. Re-use the baking-paper lining. Store crisps in an airtight container for up to a week.

Note

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