Prep 10 min - cook 15 min - serves 16
Greek Sesame Pasteli Bars
Sesame and honey cooked to a precise stage and set thin, the oldest energy bar there is.
Before you cook
Pasteli is two ingredients cooked to a temperature. Undershoot and it stays tacky; overshoot and it shatters like glass.
Have the tray, parchment and rolling pin ready before you start. Once the honey reaches temperature you have about a minute.
Method
Toast the plain seeds in a dry pan until golden and fragrant throughout.
Keep the toasted seeds warm, because cold seeds seize the honey instantly.
Heat the honey, sugar, salt and lemon juice together in a heavy pan.
Bring to 150C on a thermometer, watching it closely near the end.
Tip in all the sesame seeds at once and stir fast to coat them.
Work quickly, because the mixture stiffens within about a minute.
Scrape onto parchment and lay a second sheet over the top.
Roll flat to about eight millimetres with firm, even pressure.
Score into bars while still warm, cutting through the top sheet.
Cool completely, then snap along the scored lines and store airtight.
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