Black Sesame Crackers Recipes

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.

BLACK SESAME CRACKERS

Steps:

• Preheat oven to 350 degrees.
• Sift dry ingredients together into bowl .
• Stir in cheese and mix well.
• Stir in sesame seeds.
• Combine remaining ingredients and add to cheese mixture.
• Stir to form a ball.
• Roll out on lightly floured board to 1/8 inch thickness.
• Cut into strips 1 x3 inches or cut into rounds or diamonds.
• Place on ungreased cookie sheet.
• Bake 10- 15 minutes. Let cool.

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.

SOURDOUGH CRACKERS WITH RYE FLOUR AND BLACK SESAME SEEDS

Steps:

• Preheat your oven to 450°F.
• Combine the ingredients in a bowl, minus the toppings, and mix together. Knead the dough for a few minutes until it's smooth. If you want the seeds to be well-trapped in the dough, add them during this initial mixing rather than later.
• Roll out the dough to be less than 1/4-inch thick. Do this on a sheet of parchment paper or a silicone mat that fits a half-sheet pan. To get a uniform rectangle, trim the edges and place the pieces inside the dough and re-roll.
• Brush or spritz with additional oil. Sprinkle on the seeds and additional salt, and roll again a few times to press in the toppings.
• Using a pizza cutter or bench knife, cut grooves into the dough, creating a grid with the cracker size of your choice. I made a 9x6 grid for 54 crackers.
• Dock the dough with a fork to prevent big bubbles during baking.
• Bake for 12-15 minutes, turning the tray once about 8 minutes in. Remove when the dough at the outer edges begins to brown.
• Let cool for a few minutes and then separate the crackers on the cut lines.

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.