Power Bar with O’Sesame Classic
Butter, softened: 112g
White sugar: 100g
1 Teaspoon salt
1 Large egg
All-purpose flour: 125g
Dark cocoa powder: 75g
¼ Teaspoon baking soda
O’ Sesame Classic: 50g
Nuts and seeds for garnishing
Melted chocolate: 100g
Cream together softened butter with the white sugar and salt in a bowl, until light and fluffy.
Beat in the egg until fully incorporated.
Sieve together the flour, cocoa powder, and baking soda into the mix.
Mix together dry ingredients and wet ingredients, until combined.
Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325˚F (160˚C).
Remove the dough from the fridge, and for ease of rolling out, to roll out the dough, place a half of the dough between two sheets of parchment paper.
Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
Cut the dough into individual rectangle (2.5 by 10 cm) and place them on a parchment-lined baking sheet, leaving space (1¼ cm) between each bar.
Bake in a preheated oven for 15 minutes.
pipe a the O’Sesame classic on top of the cool baked bars and then garnish them with the nuts and seeds and dried fruits.
Melt the chocolate on the microwave and drizzle the melted chocolate on top of the bars. You can deep the bars into melted chocolate as well.
Travel Cake with O’Sesame Classic
Egg yolk: 58g
Sugar vanilla: 125g
Pastry flour: 185g
Baking powder: 6g
Butter soft: 140g
O’Sesame Classic: 75g
Cream yolks, salt and sugar until light and pale.
Using paddle, add soft butter.
Finish by adding sifted flour with baking powder, make a dough into square and cover with the plastic wrap.
Refrigerate before using (2 to 24 hours).
Roll the dough between the two sheets of parchment to (2 cm) thickness, cut in to round mold (cut the dough into two individual rounds and spread O’Sesame Classic on top of one layer then use water to glow the second layer on top the first layer. (Bake the cake in the mold to keep the shape) at 180C for 25-30 minutes.
Garnish it with icing sugar.