Prep 25 mins
Cook 25 mins
Makes an excellent accompaniment to hummus or other spread. I just discovered that I love dipping them into garlic/onion flavored cream cheese. I also love them with soups. Sesame oil gives these crackers a strong, nutty taste. If you want a milder cracker, substitute shortening for some of the oil. Yield 6 dozen crackers. (From King Arthur Flour's Baking Companion)
- 118.29 ml sesame seeds, toasted (2 1/2 oz.)
- 236.59 ml pastry flour (5 oz.)
- 236.59 ml whole wheat flour (5 1/4 oz.)
- 4.92 ml salt
- 59.14 ml sesame oil
- 118.29-177.44 ml water
- Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown.
- In a large bowl, combine seeds, flours and salt.
- Add oil, stir until the mixture comes together.
- Add just enough water (a tablespoon at a time) to form a workable dough.
- Divide dough into three equal portions.
- Roll one portion, until it's very thin (about 1/16 inch thick).
- Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel.
- Transfer them to parchment-lined cookie sheets.
- Bake the crackers for 25-30 mins, until they're beginning to brown around the edges.
- Remove them from oven and transfer to a rack to cool.
Sorry but we didn't like these. They were not light like crackers, and the sesame was overpowering. I probably won't make these again.
It was a lot of fun to make my own crackers! I was having and oriental salad for supper (#121805) and thought these would be the perfect accompaniment. They were! Can't wait to try them with some of the dips/spreads you recommended too. Thanks Watermelon for a great recipe!
I made these yesterday afternoon. They are very good. I have never made crackers before and this was my first try. I thought I could use my pasta attachment but that didn't work, it only made a mess. I ended up rolling them by hand, which wasn't bad after all. I made Garlic Boursin cheese #31669 to go with them and it was great!!