HOMEMADE SESAME CRACKERS
A simple and easy-to-make recipe from one of my favorites, Mollie Katzen's Moosewood Cookbook. You'll need a sifter, a pastry blender and perhaps some fun cookie cutters if you want cool shapes.
Provided by Secondhand Nation
Categories Lunch/Snacks
Time 25m
Yield 3 dozen crackers, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Lightly grease two cookie sheets with butter and set aside.
- In a medium-sized bowl, mix first four ingredients and then sift them two times with a flour sifter. To this dry mix, add yogurt, cutting it in with a pastry blender. Set aside.
- Melt butter in small saucepan and toast sesame seeds in butter until they start to smell nutty and get a bit browned. Add sesame seeds to dry mix and then ice water. Knead this mixture a bit, perhaps 20 strokes. If dough is still too sticky, add a handful of wheat flour until you can manage to roll it out on a flat surface.
- Roll to 1/8 inch thick and cut into desired shapes. Poke many holes into each individual cracker with a fork.
- Arrange on cookie sheets with about 1/4 inch between each cracker. Bake for 10 minutes or starting to brown at edges. Cool on baker's rack.
Nutrition Facts : Calories 138.4, Fat 3.2, SaturatedFat 1.3, Cholesterol 4.8, Sodium 374.2, Carbohydrate 23.9, Fiber 2.5, Sugar 0.5, Protein 4.3
SESAME THINS (CRACKERS)
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)
Provided by WaterMelon
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
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.
SESAME CRISP CRACKERS
Make and share this Sesame Crisp Crackers recipe from Food.com.
Provided by mielhollinger
Categories Lunch/Snacks
Time 40m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Stir together whole wheat flour and soy flour, sesame seeds, and salt.
- Add oil and blend in well, then add enough water to make the dough soft enough to roll out very easily into a thin sheet.
- Gather the dough into a ball, then roll out to 1/8 inch thick.
- Cut in cracker shapes or sticks and put on an unoiled baking sheet.
- Bake until the crackers are crisp and golden.
Nutrition Facts : Calories 515.2, Fat 32.6, SaturatedFat 4.6, Sodium 6.4, Carbohydrate 48.5, Fiber 8.7, Sugar 0.3, Protein 13.1
SESAME CHEESE CRACKERS
Make and share this Sesame Cheese Crackers recipe from Food.com.
Provided by Aroostook
Categories Cheese
Time 42m
Yield 60 crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 400 F degrees.
- Place last 5 ingredients in a small bowl.
- Leave out until room temp.
- Toast seeds on low heat in heavy fry pan stirring constantly (15 min or so).
- Work dough until well mixed.
- (I use my hands, other prefer a pastry blender.) Add seeds& mix just until incorporated.
- Roll dough on floured board until 1/8 in.
- thick.
- Use a knife and cut into squares or use (cookie) cutters to make fancier shapes.
- Place on baking sheet and bake for 12-15 minutes.
- Store in airtight container.
SESAME CHEESE CRACKERS
These tasty homemade crackers are irresistible! Enjoy them with soups, or munch on them all by themselves. Cayenne pepper adds a bit of a kick.-Margaret J. Inlow, Joliet, Illinois
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 77 crackers.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk flour, salt and cayenne; cut in butter until mixture resembles coarse crumbs. Stir in cheese and sesame seeds. Combine 3 teaspoons water and soy sauce; stir into dry ingredients with a fork. Stir in enough remaining water until dough forms a ball. Wrap in plastic; refrigerate 1 hour or until firm., Preheat oven to 400°. On a floured surface, roll dough into a 14x11-in. rectangle. Cut into 2x1-in. strips. Place on lightly greased baking sheets. Bake 12-15 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 38mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BABA GANOUSH & SESAME CRACKERS
This intense, smoky aubergine dip is ideal for a party platter with plenty of crackers for serial munchers. The blackened skins add depth of flavour
Provided by Jennifer Joyce
Categories Snack
Time 55m
Number Of Ingredients 14
Steps:
- To char the aubergines, use a barbecue, grill on its highest setting, or cook directly on the hob. Prick the aubergines all over with a fork and grill until charred. This will take about 10 mins over an open flame or 20 mins under the grill - remember to turn them halfway. Remove and put in a sieve to drain any excess water for 10 mins.
- Heat oven to 220C/200C fan/gas 7. Use scissors to cut through the seam of the pittas, gently separate the two pieces and cut into triangles. Spread out on a large baking tray, or two smaller ones. Drizzle the oil over, and sprinkle with salt, the spices and seeds. Bake for 10-12 mins until golden, swapping the trays halfway through. Remove and leave to cool. Will keep for up to two days in an airtight container.
- Put the aubergine flesh in a food processor or blender, adding two to three pieces of the charred skin too. Add the garlic to the aubergines along with the lemon, mint, coriander, cumin, oil, yogurt and some seasoning. Blend until smooth, scrape into a serving dish, cover and chill in the fridge. Will keep for two days. Just before serving, sprinkle with the chilli flakes.
Nutrition Facts : Calories 308 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
PARMESAN SESAME CRACKERS
These rustic-looking crackers are crispy, crunchy and topped with cheese and plenty of seeds. Perfect for parties, they're missing only the preservatives and additives of store-bought alternatives! -ELENA IORGA, HELENA, MONTANA
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Gradually add 2/3 cup water and oil, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough in half. Roll each ball directly on a baking sheet coated with cooking spray into a 12x9-in. rectangle. Pierce dough with a fork., Whisk together egg white and remaining water; brush over dough. Combine topping ingredients; sprinkle over tops., Score each pan of dough into 24 pieces. Bake until golden brown, 15-18 minutes. Immediately cut along the scored lines; cool in pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
SESAME SEED CRACKERS (GLUTEN-FREE)
Make and share this Sesame Seed Crackers (Gluten-Free) recipe from Food.com.
Provided by Charlotte J
Categories Breads
Time 57m
Yield 1 batch of crackers
Number Of Ingredients 9
Steps:
- Mix brown rice flour, soy flour, sesame seeds, rice bran, salt, sugar, water and xanthan gum together gently.
- Roll out dough very thinly.
- Sprinkle additional rice bran on the rolling surface before rolling out dough, if desired.
- Cut dough with a pizza cutter into 1-1/2-inch-square crackers.
- Lift each cracker with a pancake turner and place on cookie sheet.
- Prick tops of the crackers with fork tines.
- Bake at 375 degrees until toasty brown, about 12 minutes.
- After all crackers are done baking, turn off oven.
- Return cookie sheets to the oven to let crackers dry out slowly.
- In a gas oven with a pilot light, check for crispness after approximately 30 minutes.
- Store crackers in a tightly-sealed container or freeze.
Nutrition Facts : Calories 1719, Fat 47, SaturatedFat 7.6, Sodium 2655.6, Carbohydrate 293.6, Fiber 28.4, Sugar 15.8, Protein 47.4
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