Sesame seed brittle (Cubbaita di giugiulena)

Name: Sesame seed brittle (Cubbaita di giugiulena)
Yield: 25
Ingredients: 225 gm sesame seeds (1½ cups); 75 gm sugar (1/3 cup); 250 ml honey (1 cup); 1 lemon, finely grated rind only; ¼ tsp ground cinnamon

Australian Gourmet Traveller Italian sweets recipe for sesame seed brittle (cubbaita di giugiulena)

Serves 25

Styling byMegan Morton

Styling byRodney Dunn

Ingredients

225 gm sesame seeds (1½ cups)

75 gm sugar (1/3 cup)

250 ml honey (1 cup)

1 lemon, finely grated rind only

¼ tsp ground cinnamon

Method

Main

1.Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat. Cook, stirring occasionally, until mixture reaches 160C on a sugar thermometer.

2.Line a 20cm-square cake pan with baking paper. Pour mixture into pan and smooth top. Allow to cool slightly, then loosen edges from pan and, using a sharp knife, cut into diamonds. Place on baking paper to cool completely. Brittle will keep in an airtight container for up to two weeks.

Styling by Megan Morton

Styling by Rodney Dunn