Grease the base and sides of a loaf tin (capacity of 3 cups) with a small piece of butter, and lay a piece of parchment paper inside the tin, to cover the base and the sides. Grease the parchment paper encasing the tin. Set aside.

To make the syrup: Place the sugar, water and lemon juice in a large pot, stir and bring to a boil. Reduce heat to very low and simmer (uncovered) for 11 minutes.

Remove from heat and directly add the baking soda. The syrup will foam a bit, give a quick stir and add the toasted sesame seeds, stir to integrate the sugar syrup and sesame together.

Be fast and transfer the sesame mixture to the parchment- lined loaf tin. Set aside to completely cool down. Don’t be tempted to cut while it is warm. Keep to stiffen up for about 4 hours.

Raise the sides of the parchment paper to remove the semsmieh out of the cake tin. Cut to equal bars! Happy eating!

Storage: the chewy sesame bars can be stored in an airtight container at room temperature for 1 week.

Food gifts are always a favorite, individually wrap with clear cellophane plastic bag and tie with a ribbon. Semsmieh makes a perfect edible gift; the ones you create are better than pre-packaged ones you can buy at the shops.