Whole Wheat Sesame Crackers

By Hester

Ingredients

• 1 1/4 cups whole-wheat flour, plus a little more for dusting
• 1/2 cup toasted sesame seeds (I like to use 1/4 cup each white & black sesame seeds), plus 1 teaspoon or so for finishing
• 1/2 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 3 tablespoons sesame oil*
• 4 – 5 tablespoons water, as needed

Details

Servings 3
Adapted from littlefigblog.com

Preparation

Step 1

Directions

Position oven racks in the middle and upper third and preheat the oven to 350 F / 180 C

Line two baking sheets with parchment paper or Silpat

Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer (with paddle attachment), 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 low speed. In a food processor, pulse until the mixture is crumbly. Add the water, one tablespoon at a time, mixing on low as you add each… depending on your flour and the climate of your kitchen, you may not need the last tablespoon of water. The dough is ready when you can gather the it into a ball with your hands (it will still be a little crumbly).

Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. The dough will not rise, so roll to the thinness you wish your finished cracker to be.

Dust your knife or cutter with a little flour and cut into squares, strips, or whatever cutter shapes you desire. Carefully place on the baking sheet, close together but not touching. Sprinkle with reserved 1 teaspoon of sesame seeds (and a little coarse sea salt, if you wish), and press lightly into crackers.

Bake 17 to 20 minutes until lightly browned (baking time will vary based on thinness and shape. Halfway thru baking, exchange sheets (lower to upper and vice versa) and rotate fronts to back. When lightly browned, remove from the oven, and allow to cool on racks.

* 3 tablespoons sesame oil – Can be substituted for 3 more tablespoons olive oil. Flavor & color of finished crackers will be little lighter.