Carefully pour the hot mixture onto the baking paper, then cover
immediately with another sheet of baking paper. Working quickly, use a
rolling pin to firmly roll out the sesame mixture to about 5 mm (¼ inch)
thick. Cut immediately into diamond shapes or leave whole till cool, then
break into shards.
Store in an airtight container for up to one week.
Makes a 60 x 30 cm (24 x 12 inch) slab