Best Homemade Sesame Crackers Recipes
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
HOMEMADE SESAME CRACKERS
These are great with cheese or ranch or other sauces. I checked the bottom of crackers and turned when golden. You can add more flour or oil to form a dough. I made 6 11/2 strips. You can make them as thin or thick as you like.
Provided by Rhonda Wheeler @homeskillet
Categories Other Breads
Number Of Ingredients 6
Steps:
- Combine flour, sesame seeds,baking powder and salt in bowl.
- Whisk together the yogurt and oil in a bowl. Stir into the flour mixture until a dough forms.
- Divide the dough in half and wrap each in plastic wrap. Cover and chill for 30 minutes. Preheat oven to 375 degrees.
- Roll half of dough into 10 inch square on lightly floured surface.
- Cut dough in half to form 10 x 5 inch pieces. Cut each piece into 8 11/4 steps.
- Transfer to oiled baking sheet. Bake 15 minutes or until lightly browned. Turn them and cook till golden about 5 to 10 minutes. Cool.
- Repeat with remaining dough. Store in airtight container up to 1 week.
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