Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1-1/2 c Corn flour
3/4 c All-purpose flour
1/4 ts Salt
1/2 c Sesame seeds, toasted
1 tb Oil
1-1/2 ts Soy sauce or Tamari
1 c Water
Salt for the tops (opt.)
"Set these Sesame Corn Chips next to a bowl of
homemade guacamole for a surefire hors d'oeurves
success. A pitcher of spiced tomato juice would
provide a pleasing addition.
350 F 18 to 25 minutes
Preheat the oven to 350 F.
Stir together the flours, salt, and toasted sesame
seeds in a large bowl or in the food processor. Add
the oil and blend until the mixture resembles coarse
meal. Add the soy sauce and blend in enough of the
water to form a dough that will hold together in a
cohesive ball.
Divide the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll as thin as
possible, to about 1/16 inch. Sprinkle with salt if
desired and roll over the top of the dough with the
rolling pin to press in the salt. With a sharp knife,
score the dough into 2-inch squares. Prick each square
2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking
another 32 to 20 minutes. Cool on a wire rack.
These crackers will crisp as they cool. If they are
not crisp enough after cooling, put them back in the
oven for a few minutes longer and allow them to cool
again.
Yield: 40-50.
VARIATION: Try other roasted seeds, such as poppy
seeds.
