Sesame Cheese Crackers

"From a Kikkoman booklet. I haven't make them yet, but the picture on the booklet looks great, next to a clear Japanese soup."
photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
Ready In:




  • Combine flour, salt and pepper in medium bowl; cut in butter until mixture resembles coarse crumbs.
  • Stir in cheese and sesame seed. Combine soy sauce and 3 teaspoons water; stir into dry ingredients.
  • Add more water, a little at a time, mixing lightly until dough begins to stick together.
  • Turn out dough and press together on lightly floured board or pastry cloth; roll out to 1/8 inch thickness. Cut dough into 2 X 1 inch rectangles with pastry wheel or knife.
  • Place on lightly greased baking sheets and bake at 400 degrees F. 8 to 10 minutes, or until lightly browned. Remove crackers to rack to cool.

Questions & Replies

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  1. These are a real good cracker. I'm just not sure what I would serve them with. The toasted sesame seed flavor is very pronounced (which is good) but I'm not sure what type of cracker spread would compliment that flavor. I cut the recipe down to serve 2 and it worked very well. If I was serving these to guests, I would dig out my fluted pastry cutter and cut out the crackers with it.
  2. First off, let me say that these have fantastic flavor! As my DH so eloquently put it--kinda like a grown-up Cheez-it :roll:. I love the way the sesame seeds add subtle flavor and crunch, and the soy sauce gives the saltiness one would want in a cracker. I made a half recipe and got 33 2-in round crackers. I also used 1/2 cheddar and 1/2 mozzarella, just what I had on hand. All of that said, I did have some trouble with texture. At the specified bake time mine were still pretty soft...I put them back in for a good 5 extra minutes to help them crisp up. I think they are fine now, DH says they are still too chewy. Perhaps I didn't roll them thin enough? At any rate, these are very good and I am glad to have a homemade snack for DS, who devoured two straightaway. Thanks for posting! Made for Zaar Tag.


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement.
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