Elsies Sesame Thins Recipes

Steps:

• 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.

Steps:

• In a two-cup measuring cup, dissolve the yeast in the water, add the honey and let stand for 5 minutes until frothy. In the bowl of a stand mixer equipped with a hook, stir together 3½ cups of the flour and the salt. Add the yeast mixture and the olive oil to the flour mixture and process until the dough comes together in a ball. If the dough is too wet add the remaining ½ flour, one tablespoon at a time. The dough should feel smooth and elastic. Cover the dough with a plastic wrap and let it rise for an hour.
• Preheat the oven to 400° F.
• Punch down the dough and cut it into two parts. Place one part in a re-sealable bag and refrigerate or freeze for future use. Turn out the second half of the dough onto a lightly - floured surface. Cut it in half and then cut the first half into 15-18 pieces. Working with one half at a time, and using your palms, roll out each piece and stretch it to form a very thin rope about 10" long.
• Line two rimmed baking sheets with parchment paper and sprinkle with some semolina flour.
• In a work surface, spread some sesame seeds and coarse sea salt and roll each of the "ropes" of dough on it, pressing gently until lightly coated with the seeds and the salt. Place them on the baking sheets and bake until crisp, for about 11-12 minutes. The longer you bake them the crunchier they become.
• The grissini can be stored at room temperature for a couple of days and in an airtight container at room temperature for a week, however, they will become softer if stored this way.

Steps:

• Cream butter and sugar. Add egg and vanilla. Mix flour, soda, and salt and add to wet ingredients.
• Make 3/4" balls (I use a teaspoon scoop) and roll in sesame seeds.
• Bake 15 minutes at 350 degrees.

Steps:

• Whip together first 3 ingredients until they mix (temporarily).
• Pour over flour and still together well. Knead briefly. Set aside for 10 minutes.
• Place on a cookie sheet and roll out.
• Sprinkle with more salt and a generous amount of sesame seeds.
• Roll seeds into dough.
• Cut into squares with a knife or pizza cutter and bake at 350 for 15 to 20 minutes.