Sort ingredients
willa
QR Code
Listen
Pdf
Preheat the oven to 170° C / 340° F (or 150° C fan / 300° F fan) and line a couple of baking trays with baking paper.
OPTIONAL, but recommended - toast sesame seeds until golden in a dry frying pan on low-medium heat. Stir often to ensure that they do not get too dark. Allow them to cool off completely.
In a mixing bowl, whisk tahini and maple syrup together. Mix in salt and cardamom, if using. Next, add sesame seeds. Stir until they are all coated and you get a thick sticky mixture.
Using a cookie cutter (mine was 6.5 cm / 2.5" in diameter), shape about a tablespoon of the mixture into 6 circles per tray. You can also shape them into rough circles using a butter knife.
Bake one tray at a time for about 9-10 minutes, until the edges are starting to brown.
As soon as you remove the tray out of the oven, use a butter knife to push the edges in a little, just to tidy up the shape. Allow the snaps to go cold to crisp up fully.
If using chocolate, melt broken up chocolate in a water bath over low heat. Once melted, use a pastry brush to brush a layer of chocolate over the back of each cookie. Allow the chocolate to fully set before enjoying or storing in an air-tight container.