PARMESAN SESAME CRACKERS
These rustic-looking crackers are crispy, crunchy and topped with cheese and plenty of seeds. Perfect for parties, they're missing only the preservatives and additives of store-bought alternatives! -ELENA IORGA, HELENA, MONTANA
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BLACK SESAME CRACKERS
Uniquely seasoned crackers. Great with cocktails in the classic '60' sense. Serve as a canape base for cheese or pate mixtures or serve with salad.
Provided by CampChatsworthCook
Categories High In...
Time 30m
Yield 48 crackers, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 287.5, Fat 20.4, SaturatedFat 11.2, Cholesterol 78.3, Sodium 390.4, Carbohydrate 18.2, Fiber 1.3, Sugar 0.6, Protein 8.4
SOURDOUGH CRACKERS WITH RYE FLOUR AND BLACK SESAME SEEDS
Sourdough crackers are perfect with cheese or dipped in hummus, and they're tasty and interesting enough to have by themselves too. This recipe uses rye flour and black sesame seeds for an earthy and nutty cracker that pairs especially well with interesting cheeses.
Provided by Melissa Johnson
Categories Recipes
Time 40m
Yield 54 crackers
Number Of Ingredients 18
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.
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- Cut the butter into small cubes and keep them refrigerated until ready to use (I cut on parchment paper and wrap up the butter for easy transfer.).
- Wrap the logs tightly in plastic wrap and refrigerate until firm, at least an hour (you can put them in the freezer to speed up the process as well).
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- 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).
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