by Philip Bird Boy Pemberton & Sarah Saru Girl Edwards for £2.72
31st May 2006
Pages: 1 2
Step 7: S-e-v-e-n: Stir the syrup and seeds together to form a sticky mixture (a good measure of consistency is when you are having trouble mixing but don’t spend too long on this stage as the mixtures hardens fast!).
(Did you know?: Japanese cuisine uses sesame seeds to make goma-dofu which is made from sesame paste and starch)
Step 8: E-i-g-h-t: Separate the mixture between three separate containers (thin baking tins).
Step 9: N-i-n-e: Mould ridges into one of the three layers (to go on the top of the snack – beware, sticky fingers may follow!).
Step 10: T-e-n: Place in the fridge to set for a couple of hours.
(Sesame Fact: Sesame oil is used for massage and health treatments of the body in the ancient Indian ayurvedic system with the types of massage called abianga and shirodara)
Step 11: E-l-e-v-e-n: You should now have three very solid and perfectly shaped slices of sesame glory. To finish – place in the oven on a low heat for 15 minutes or until golden brown on top.
Step 12: T-w-e-l-v-e: Remove the snacks from their tin containers and place on top of one another, with the ridged layer on top.
Step 13: T-h-i-r-t-e-e-n: Et Viola – one giant sesame snack we call the ‘Big Birds Sesame Street Snap’. It’s as easy as a, b, c!!!
Well pimp-kids that’s all for today! We hope you’ve had as much fun as we have and hopefully learned something along the way – tune in next time where we’ll be discussing the dynamics of actually eating such a colossal snack and the health repercussions that may follow!