Sesame Crackers Food

SESAME CRACKERS - THIN AND CRISPY

Steps:

• In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
• Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.
• Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ - inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes).
• Lay the rolled out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking.
• Store in airtight containers.

SESAME THINS (CRACKERS)

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.

WHOLE-WHEAT-AND-SESAME CRACKERS

Steps:

• In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
• Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

SESAME CHEESE CRACKERS

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.

HOMEMADE SESAME CRACKERS

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.

PARMESAN SESAME CRACKERS

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.

BABA GANOUSH & SESAME CRACKERS

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.

SESAME-CITRUS CRACKERS

Steps:

• Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk egg, orange juice, and lemon juice in small bowl to blend. Whisk flour, sugar, salt, and baking powder in large bowl to blend; add butter. Rub in with fingertips until coarse meal forms. Mix in sesame seeds, orange peel, and lemon peel. Add egg mixture and toss until moist clumps form, adding cream by tablespoonfuls if dough is dry. Turn dough out onto floured work surface. Knead gently for several turns until dough comes together.
• Roll dough out on floured surface to 1/4-inch thickness. Using 2-inch round cutter, cut dough rounds. Gather dough scraps and reroll, cutting out more rounds. Arrange on prepared sheets. Bake until firm to touch and cooked through but pale, about 15 minutes.