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1
If using pre-roasted sesame seeds, roast them to release the aromas.
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2
Heat in a thick-bottomed pot or pan on low heat until fragrant, and transfer to a bowl.
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3
To make the syrup, use a small pot and stir the brown sugar, honey, and water over low heat.
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4
After simmering, large bubbles will form.
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5
Without stirring the pot, repeatedly lift the pot away from the heat, then return it back.
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6
Once it thickens, check the consistency.
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7
Do this by filling a cup with water and dropping the syrup in the water; if it hardens, then it's done.
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8
Remove from heat immediately.
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9
If the drop of syrup dissolves into the water and scatters, then the syrup needs to be simmered longer.
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10
Add margarine and agitate the pot while it melts, then add the sesame seeds and stir the ingredients together.
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11
Once the texture is evenly incorporated, pour the batter between two pieces of parchment paper, and roll out to 1 cm thickness.
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12
Once it cools down, chill in the refrigerator for about 10 minutes, and when it hardens (it will not completely stiffen) cut into desired sizes, and serve!
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13
(The photo shows them cut roughly into 2 and 1/2 cm squares.)
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14
They will absorb moisture, so it's best to store them in a can or container, and keep them in the refrigerator.
