Sesame seed crackers for cheese

Sesame seed crackers for cheese

By
From
Lucy's Bakes
Makes
30
Prep
10 mins
Cooking time
10 mins
Photographer
Jacqui Melville

If you like sesame seeds you will love these. Baked to a dark colour they stay crispy and are great with cheese or pâté. Pack them in clear cellophane bags or as little boxes as perfect foodie gifts for friends. Experiment and add herbs and spices to vary the flavour. You need to use tiny seeds, so the dough can be rolled really thinly, hence why sesame are so good (and they have a real, nutty flavour).

Ingredients

Quantity Ingredient
150g sesame seeds
85g vegetable oil
250g wholemeal flour
5g baking powder
8g salt
80g water

Method

  1. Preheat the oven to 200°C. Line 2 baking sheets with baking paper.
  2. Put all the ingredients into a mixing bowl and stir together to a sticky dough. No kneading or serious mixing, you are just combining everything together. This will be far too wet and sticky to do anything with at this point.
  3. Cover with cling film and set aside for at least 30 minutes – the dough will become firmer and more elastic.
  4. Place half the dough on a large sheet of baking paper on the work surface, then lay cling film over the dough (I use 2 sheets slightly overlapping to give a wider piece). Roll the dough out through the cling film to less than 5 mm or as thin as the sesame seeds will allow then, using a round cutter or a knife, cut rounds, squares or oblongs of the mixture. Transfer, using a palette knife, to the prepared baking sheets. The dough will be strangely bendy and stretchy so may be difficult to move but ease a palette knife under the raw crackers and then invert it onto the baking sheet and they will plop down ready to bake.
  5. Bake for 10 minutes or until they are well browned. Cool on a wire rack, then store in an airtight container for up to 1 month.

Note

  • This recipe is vegan & vegetarian.

Tip

  • You must bake these well or the texture will be ‘bendy’ rather than ‘crispy’.

What the the testers say

  • RON SAWERS – ‘I got into a bit of a mess not leaving the dough to stand – leave it and it will turn into something soft and easier to roll and you do need the baking paper and cling film.’

    MARCELLA SCOTT – ‘I was not sure I would bother to make a homemade cheese cracker when I can buy ones I like but I am a convert – these are great to simply snack on straight from the tin and I might add some spice next time.’

    PENNY VICKERS – ‘I love sesame seeds and the flavour. Cook them until dark golden brown or they are a bit bendy in texture – you want the baked crispy texture of the sesame seeds.’
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