Honestly, I've been holding onto this recipe for over a year. A year! But yesterday seemed like the day to get crackerin' (sorry) and make these crunchy little crackers. It's super easy and tastes a heck of a lot better than buying a box of sesame crackers in the store. Let's do this.
Easy Homemade Sesame Crackers
Adapted from NY Times
1 1/4 cups whole wheat flour
1/2 cup sesame seeds
1/2 teaspoon salt
4 TB olive oil
1 TB toasted sesame oil (or another TB of olive oil)
5 TB water
step one: Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, combine flour, seeds and salt. Then, add the oils and water, kneading until all is combined well.
step two: On a floured surface, roll out the dough to 1/8-inch thick. (I didn't have a rolling pin, so I rolled out by hand, but this takes longer, and the crackers will look more rustic.) Using a shot glass, cookie cutters or a knife, cut out circles, squares and shapes in the size of cracker you desire. Place onto the baking sheets with at least 1/2 inch in-between. (The crackers won't get much bigger than they are as dough.)
step three: Bake for 20 minutes, until slightly brown, switching the pans halfway in between (front to back and top to middle).
Enjoy these nutty, crunchy little gems!
Happy eating!
Laurel
Easy Homemade Sesame Crackers
Adapted from NY Times
1 1/4 cups whole wheat flour
1/2 cup sesame seeds
1/2 teaspoon salt
4 TB olive oil
1 TB toasted sesame oil (or another TB of olive oil)
5 TB water
step one: Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, combine flour, seeds and salt. Then, add the oils and water, kneading until all is combined well.
step two: On a floured surface, roll out the dough to 1/8-inch thick. (I didn't have a rolling pin, so I rolled out by hand, but this takes longer, and the crackers will look more rustic.) Using a shot glass, cookie cutters or a knife, cut out circles, squares and shapes in the size of cracker you desire. Place onto the baking sheets with at least 1/2 inch in-between. (The crackers won't get much bigger than they are as dough.)
step three: Bake for 20 minutes, until slightly brown, switching the pans halfway in between (front to back and top to middle).
Enjoy these nutty, crunchy little gems!
Happy eating!
Laurel
No comments:
Post a Comment