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 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.
TAHINI CRACKERS
Provided by Food Network Kitchen
Time 1h45m
Yield 48 crackers
Number Of Ingredients 13
Steps:
- Whisk together both flours, the onion powder, garlic powder, kosher salt, baking powder and cayenne in a large bowl. Make a well in the center and add the tahini and 5 tablespoons water. Stir with a wooden spoon, then use your hands to form a slightly tacky ball, adding another tablespoon of water if needed.
- Transfer the dough to a lightly floured surface and knead 4 or 5 times to form a smooth ball. Press into a rectangle, wrap in plastic wrap and refrigerate until firm, 45 minutes to 1 hour.
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Combine the white and black sesame seeds and flaky salt in a small bowl and set aside.
- Remove the dough from the refrigerator and place between 2 sheets of parchment paper. Roll out the dough into a 12-by-13-inch rectangle, about 1/16 inch thick (the dough should be very thin and even). Use a pizza cutter or bench scraper to trim the edges and cut the dough into 48 crackers: 8 rows crosswise and 6 rows lengthwise. Prick each cracker a few times with a fork. Brush the crackers with sesame oil and sprinkle with the sesame seed mixture. Use your fingers to lightly press the seeds into the crackers.
- Using an offset spatula, transfer the crackers to the baking sheet. Bake until golden brown and crisp, 15 to 20 minutes. Transfer the pan to a rack and let the crackers cool completely.
SPICY SESAME ALMONDS AND PEANUTS WITH OYSTER CRACKERS
Ginger, red pepper flakes and Chinese five-spice powder bring spice to a classic bar snack.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield about 5 1/2 cups
Number Of Ingredients 12
Steps:
- Mix 1 1/2 teaspoons salt, the sesame seeds, soy sauce, sesame oil, ginger, red pepper flakes and Chinese five-spice powder in a small bowl; set aside.
- Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the almonds, peanuts and oyster crackers. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet.
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.
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 SODA CRACKERS
Provided by Chuck Hughes
Time 10h20m
Yield about 15 large crackers
Number Of Ingredients 7
Steps:
- Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
- In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
- In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
- Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
- Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
- Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
- With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
- Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
- Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
- Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
- Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.
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 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.
SESAME WONTON CRACKERS
These wonton crackers are crisp, sweet, salty, and studded with sesame seeds. Serve them with salads, or cocktails as they are light and full of flavor. They store well in air-tight container -- these are nice to munch on, as well. marthastewart.com.
Provided by Manami
Categories Low Cholesterol
Time 24m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF degrees.
- Line 2 baking sheets with parchment paper; set aside.
- In a small bowl, beat egg white.
- Stir in honey and soy sauce; set aside.
- In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
- Divide wontons, that have been cut on a diagonal, evenly between prepared baking sheets, arranging in a single layer.
- Spray wontons lightly with cooking spray and turn.
- Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
- Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes.
- Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.
- Store crackers in an airtight container up to a week.
Nutrition Facts : Calories 35.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.7, Sodium 110.6, Carbohydrate 6.6, Fiber 0.2, Sugar 1.8, Protein 1.1
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
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