FEATURE RECIPE
Sesame seed brittle (Cubbaita di giugiulena)

Sesame seed brittle (Cubbaita di giugiulena)

Serves 25



225 gm (1½ cups)   sesame seeds
75 gm (1/3 cup)   sugar
250 ml (1 cup)   honey
1   lemon, finely grated rind only
¼ tsp   ground cinnamon


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.


RECIPE Rodney Dunn PHOTOGRAPHY Con Poulos STYLING Rodney Dunn and Megan Morton


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Ma po doufu Ma po doufu Sichuan steak tartare Sichuan steak tartare
Rhubarb and Campari Spritzer Rhubarb and Campari Spritzer Triple-cream cheese with olive oil, chestnut and rosemary biscuits Triple-cream cheese with olive oil, ches...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next