Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Breads Appetizers
Snacks Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Sesame seeds -- plus...
1/2 c Sesame seeds
1 c Water
3 tb Canola or safflower oil
1 t Fine sea salt
2 1/2 c Whole wheat flour
1/2 ts Nonaluminum baking powder
Surprise your family or guests with freshly baked
crackers. For special occasions, use cookie cutters
to make them into imaginative shapes. Serve them with
a dip for an appetizer or pack them in a lunch.
Crackers will keep for two to three weeks stored in an
airtight container. If the crackers lose some of their
crispness, heat them at 250 F for about 5 minutes.
DIRECTIONS: Position two racks in the
center and the bottom third of the oven, and preheat
the oven to 350 F.
Spread 2 tablespoons sesame seeds on each of three
unoiled baking sheets. This will prevent the crackers
from sticking and will give them a delicious crisp
bottom.
Put the water, oil, and salt in a small bowl until
combined. Stir in the 1/2 cup sesame seeds. Add the
water-oil mixture and mix to form a rough dough.
Knead the dough in the bowl to form a ball, and turn
out onto a lightly floured work surface.
Lightly flour a rolling pin. Roll the dough out into
a 22- by 14-inch rectangle, about 1/16-inch thick.
Using a fork, prick the dough all over to release
trapped air and keep the dough flat. With a pizza
wheel or sharp knife, cut the dough into 2-inch
squares or other shapes, or cut shapes with a 2-inch
cookie cutter.
Using a spatula, transfer the crackers to the prepared
baking sheets. Bake until the crackers are light brown
and firm to the touch, 15 to 20 minutes, switching the
positions of the sheets halfway through the baking
time. When the first two sheets are finished, remove
them, and bake the third one as directed. Cool
completely.
Source: May All Be Fed - by John Robbins (including
recipes by Jia Patton & Friends) Typed for you by
Karen Mintzias
