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)"
photo by Marg (CaymanDesigns)
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1⁄2 cup sesame seeds, toasted (2 1/2 oz.)
- 1 cup pastry flour (5 oz.)
- 1 cup whole wheat flour (5 1/4 oz.)
- 1 teaspoon salt
- 1⁄4 cup sesame oil
- 1⁄2 - 3⁄4 cup water
directions
- 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.
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Reviews
-
Sorry but we didn't like these. They were not light like crackers, and the sesame was overpowering. I probably won't make these again. -
It was a lot of fun to make my own crackers! I was having and oriental salad for supper (#121805) and thought these would be the perfect accompaniment. They were! Can't wait to try them with some of the dips/spreads you recommended too. Thanks Watermelon for a great recipe! -
I made these yesterday afternoon. They are very good. I have never made crackers before and this was my first try. I thought I could use my pasta attachment but that didn't work, it only made a mess. I ended up rolling them by hand, which wasn't bad after all. I made Garlic Boursin cheese #31669 to go with them and it was great!! -
These are really good! I have just finished baking them and couldn't wait to sample as they smelled so good. Yum! Definately worth making your own crackers. These take a little while just because the dough has to be rolled so thin. The dough seemed a little stiff, but I think that was more my fault than the recipe. I don't think I added quite enough water. These would be great with a dip or soup or just for a snack by themselves. Great sesame flavor! -
In the process of making it, it feels good enough to know that the ingredients used is of healthy stuff and that you are making very healthy food. like the whole wheat flour. Its also so easy to make and taste very nice by itself. Cant wait to let my husband try it with dips tonight. thanks for the recipe.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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