4 Ingredient Sesame Bark

Name: 4 Ingredient Sesame Bark
Cook time: 20 min
Ingredients: 1 large egg white room temperature; 1/3 cup powdered sugar; 2 tbsp honey; 2 cup sesame seeds

Serves 1

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4 Ingredient Sesame Bark

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Serves 1

Directions

1Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
2In a bowl, whisk the egg white, powdered sugar, and honey until smooth and runny.
3Add the sesame seeds and mix with a spoon until all the seeds are coated.
4Spread onto the prepared baking sheet. Use an offset spatula or the back of a spoon to flatten into an even layer about ¼ inch thick.
5Bake for 20 minutes. Remove from the oven and let cool for about 15 minutes.
6Cut into triangles, squares, or whatever shapes you like.

Ingredients

1 large egg white, room temperature
1/3 cup powdered sugar
2 tbsp honey
2 cup sesame seeds

Equipment

bowlwhiskspoonbaking sheetparchment paperoffset spatula

Tips

You can reduce the powdered sugar to ¼ cup for a less sweet result, but do not omit it entirely as it helps provide the crispy texture.
Store in an airtight container on the counter for up to one week or in the refrigerator for up to one month.
This recipe freezes well.

4 Ingredient Sesame Bark

Serves 1

instagram.com

4 Ingredient Sesame Bark

instagram.com

Serves 1

Directions

1Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
2In a bowl, whisk the egg white, powdered sugar, and honey until smooth and runny.
3Add the sesame seeds and mix with a spoon until all the seeds are coated.
4Spread onto the prepared baking sheet. Use an offset spatula or the back of a spoon to flatten into an even layer about ¼ inch thick.
5Bake for 20 minutes. Remove from the oven and let cool for about 15 minutes.
6Cut into triangles, squares, or whatever shapes you like.

Ingredients

1 large egg white, room temperature
1/3 cup powdered sugar
2 tbsp honey
2 cup sesame seeds

Equipment

bowlwhiskspoonbaking sheetparchment paperoffset spatula

Tips

You can reduce the powdered sugar to ¼ cup for a less sweet result, but do not omit it entirely as it helps provide the crispy texture.
Store in an airtight container on the counter for up to one week or in the refrigerator for up to one month.
This recipe freezes well.