Today I tried to reconstruct them in the easiest way possible.
3 cups of Sesame Seeds
1 cup of Rice Malt Syrup
Salt to Taste
Olive Oil (for coating your fingers)
I used a silicone tray as I have been having problems with some recipes involving Rice malt Syrup sticking to the baking paper. I thought this might solve this issue.
Using a frying pan placed on a high heat, 1 cup at a time, toast the sesame seeds. You will need to constantly stir them with a wooden spoon. They can burn quite quickly, so be sure to keep an eye on them.
One you have toasted the 3 cups, take them off the heat and add the Rice Malt Syrup, stirring until they are completely covered.
You can sprinkle salt on top if you like (I put a light sprinkling on)
Allow about 10/15 min to set.
In a small container pour in 10mls of olive oil. This is used to coat your fingers/palm to roll the ingredients into balls. (it can be quite sticky, if you don't let it set).
You will want to test the stickiness, as leaving it too long may result in it becoming too hard and unable to manipulate into balls.
Put in an airtight container and store in the fridge!!
Taste just like Sesame Snaps but FRUCTOSE FREE!!