Sesame Cornmeal Crackers Recipes

SESAME CRISP CRACKERS

Steps:

• Preheat oven to 350 degrees F.
• Stir together whole wheat flour and soy flour, sesame seeds, and salt.
• Add oil and blend in well, then add enough water to make the dough soft enough to roll out very easily into a thin sheet.
• Gather the dough into a ball, then roll out to 1/8 inch thick.
• Cut in cracker shapes or sticks and put on an unoiled baking sheet.
• Bake until the crackers are crisp and golden.

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.

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.