Sesame Thins Crackers Food

HOMEMADE SWEET SESAME CRISPS

Homemade Sweet Sesame Crisps image

Is it a cookie? Is it a cracker? Hard to say. These homemade crispy, crunchy sesame crisps are found all over Asia, and they're perfect with a cup of coffee or tea!

Provided by Judy

Time 40m

Number Of Ingredients 5

Ingredients

5 large egg whites
1/2 cup powdered sugar
1/2 cup vegetable oil
1/3 cup all purpose flour
1 1/2 cup raw sesame seeds

Steps:

Beat the egg whites until they start to get bubbly. Add the powdered sugar and beat until the sugar is dissolved. Beat in the oil and flour and mix well. Stir in the sesame seeds. Let the mixture sit for 20 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner. Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.

Nutrition Facts : Calories 224 kcal, Carbohydrate 12 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, Sodium 23 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SESAME CRACKERS - THIN AND CRISPY

Sesame Crackers - Thin and Crispy image

Provided by Victor

Categories Snack

Time 2h

Number Of Ingredients 8

Ingredients

1 1/2 tsp active dry yeast ((7 g; see notes))
1 3/4 cups warm water ((420 ml, 105° to 115°F))
1 Tbsp diastatic malt or honey ((15 ml))
1/2 oz kosher salt ((15 g))
2 ½ Tbsp Asian sesame oil ((40 ml))
6 oz whole wheat flour ((170 g))
20 oz bread flour ((568 g))
1/2 lb sesame seeds ((228 g; a mixture of black and white))

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.

Nutrition Facts : Calories 86 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, Sodium 110 mg, Fiber 1 g, ServingSize 1 serving

SESAME THINS (CRACKERS)

Sesame Thins (crackers) image

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

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

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.

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