SEEDY CRISPS
Provided by Alton Brown
Categories appetizer
Time 42m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
- Preheat the oven to 450 degrees F.
- For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
- For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
- For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
- Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.
SESAME LEMON CRISPS
These delicate cookies are elegant and lovely for any holiday gathering. They also would be suitable for an afternoon tea. The lemon and sesame seeds make this cookie perfect for an international spread for a buffet. Impress your friends with these easy to make cookies!
Provided by CAMELLIA JEFFERY
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
- Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
- Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
- Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 65.9 g, Cholesterol 86 mg, Fat 26.8 g, Fiber 2.4 g, Protein 6.6 g, SaturatedFat 13 g, Sodium 183.6 mg, Sugar 42.9 g
SESAME WONTON CRISPS
Categories Side Fry Cocktail Party Vegetarian Deep-Fry Party Sesame Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 crisps
Number Of Ingredients 8
Steps:
- Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
- Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.
SESAME LEMON CRISPS
I make these cookies often to take to this event or that. They are always eaten and always complimented. Ever so easy.
Provided by CaribbeanQueen
Categories Dessert
Time 27m
Yield 5 dozen small cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and cool a bit.
- Stir in sugar, lemon rind, egg, sesame seeds, flour and baking powder.
- Drop from 1/2 t. onto well-greased cookie sheets, leaving about 2 inches between each cookie. They will spread while baking.
- Bake @ 375 degrees for 10 minutes or until goldern brown.
- Cool for 1 - 2 minutes before removing from cookie sheets. (The cookies are difficult to remove if you wait too long. If you do, just return them to the oven for a minute or two).
Nutrition Facts : Calories 94.2, Fat 5.1, SaturatedFat 2.3, Cholesterol 15.2, Sodium 30.5, Carbohydrate 11.3, Fiber 0.7, Sugar 7.1, Protein 1.3
HONEY SESAME CRISPS
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.
- In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
- Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.
- Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.
CHEDDAR SESAME CRISPS
These are as easy to make as slice-and-bake cookies and make a delightful snack or the base for elegant canapés. The zip of aged Canadian cheddar works perfectly with sesame seeds and whole wheat flour.
Provided by Chef mariajane
Categories Dessert
Time 27m
Yield 40 crisps
Number Of Ingredients 7
Steps:
- In a bowl, combine flour, sesame seeds and baking powder.
- In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.
- Using a wooden spoon, stir in flour mixture alternately with milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms.
- Divide in half and shape each half into a log about 6-inches long and 1 1/2 -inches in diameter. Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
- Preheat oven ot 375F.(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
- Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart. Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
- Let cool on baking sheet for 2 minutes, then transfer to a rack to cool. Serve warm or cooled.
- COOKING TIP: Store baked crisps in a cookie tin at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months. Reheat before serving if desired.
- FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
- Use as a base for canapés topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.
Nutrition Facts : Calories 30.7, Fat 1.9, SaturatedFat 0.9, Cholesterol 3.3, Sodium 18.3, Carbohydrate 3.2, Fiber 0.5, Sugar 0.7, Protein 0.7
SESAME KALE CRISPS
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees.
- In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
- Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely.
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