ReceptnaptárSesame oat crisps
Sesame oat bars are a healthier relative of Chinese crisp sesame biscuits (zhi ma bing): toasted sesame, oats and honey held together with egg white. Crunchy, fragrant and ready in the oven in 15 minutes.
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Method
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- Preheat the oven to 170 °C (155 °C fan) and line a baking tray with baking paper.
- Toast the oats and sesame seeds in a dry pan for 3–4 minutes and put them in a bowl.
- Add the honey, oil, egg white, cinnamon and salt and mix well.
- Press the mixture into bars 4 cm wide and 1.5 cm thick on the tray, or shape small mounds.
- Bake for 15–18 minutes until golden; if you made bars, cut them across while still warm.
- Cool completely on a rack, because they crisp as they cool; store in a closed tin.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Toast the sesame and oats for a much better flavour.
- They crisp as they cool, so do not take them off too early.
- The egg white binds them; without it they crumble.
- Keep in a closed tin for 1 week.
Frequently asked questions
Without egg white?
A tablespoon of oat syrup or more honey also binds.
Gluten-free?
With gluten-free oats, yes.
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More chinese ideas
- Chia milk pudding with coconut
- Cinnamon apple steamed buns (wholemeal)
- Osmanthus pear yogurt
- Pumpkin and red bean cake
- Caramelised grilled pineapple with sesame
- Steamed egg pudding with fruit (zhēng dànggāo)
- Sweet mung bean soup (lǜdòu tāng)
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