Sesame Wheat Crackers Food

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.

WHOLE WHEAT CRACKERS

Steps:

• Preheat oven to 375 degrees.
• Sift flour, salt and baking powder into a bowl.
• Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
• Add milk gradually, tossing with fork to moisten evenly. Add a few drops more milk if mix seems dry. It should not stick to the bowl or your hands.
• Divide dough into 4 pieces and press each into a ball and flatten slightly.
• Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
• Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
• Cut into squares or any shape you like. A pizza cutter is good for this.
• Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
• VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.

BUCKWHEAT CRACKERS WITH SESAME

Steps:

• Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third. Line two baking sheets with parchment paper. Sift together the flours.
• Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly. In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly. Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.
• Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle. Remove from the heat, and allow to cool on racks.

3-INGREDIENT SEEDED CRACKERS

Steps:

• Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
• Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
• Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
• Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.

WHOLE WHEAT SEEDED CRACKERS

Steps:

• Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
• In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.

HOMEMADE WHOLE GRAIN CRACKERS

Steps:

• Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
• Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
• Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.