Sesame Cornmeal 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.

GREEN-PEPPERCORN CORNMEAL CRACKERS

Steps:

• Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
• Preheat oven to 350°F with racks in upper and lower thirds.
• Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
• Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
• Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
• Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.

SPICY CORNMEAL CRACKERS

Steps:

• In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
• In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
• Turn the machine onto low and pour in flour mixture.
• Blend just until the dough comes together.
• By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
• Mix oil and water in a separate medium bowl.
• Make a well in the flour mixture and pour oil/water into the center.
• Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
• On a lightly floured surface, pat dough into a flat rectangle.
• Wrap in plastic wrap and refrigerate for 30-60 minutes.
• Preheat oven to 500°F.
• If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
• Place the rack in the center of the oven.
• Line 2 large baking sheets with parchment.
• Remove from refrigerator and dough into 2 equal pieces.
• On a lightly floured surface roll dough into a 16x12 inch rectangle.
• (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
• Poke each rectangle all over with a fork.
• If you would like consistent shapes, score lightly with a sharp knife.
• Mist with water and sprinkle with the course salt.
• Bake for about 10 minutes until dough is set- one sheet at a time.
• Transfer on the paper onto a rack to cool.
• Let cool completely, then break into irregularly shaped crackers or break at score marks.
• Store into an airtight container for up to 3 days.

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.

SESAME CRACKERS

Steps:

• Heat oven to 325 degrees. In a medium bowl, combine sesame seeds, flour, and salt. Stir in sesame oil with a fork until fine crumbs form. Add water and stir until dough comes together. Turn onto a lightly floured board and knead a few times until smooth. Cover with plastic wrap and let rest for 10 minutes.
• Divide dough into quarters and roll out to 1/8 inch thick. Cut into shapes, prick with a fork in several places, and place on a baking sheet at least 1 inch apart.
• Bake for 20 to 25 minutes or until just brown. Let cool and store in an airtight container until ready to use, up to 1 week.

CHEESE BLUE CORNMEAL CRACKERS

Steps:

• In bowl, beat the cheeses, butter, milk, pepper, garlic powder and paprika. Stir in the oats, flour, cornmeal and sesame seeds. Shape dough into a 12-in. roll; wrap in plastic. Refrigerate for 4 hours or overnight. , Cut into 1/8-in. slices. Place on baking sheets (lightly greased or lined with parchment); bake at 400° for 8-10 minutes or until crisp. Remove immediately to wire racks.

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.