So, I've wanted to try making crackers for a while now. One day I felt like crackers and cream cheese and didn't have the cream cheese, so I made the wheat things that I'll post a little later. They were a success so the next day I tried these. Both recipes were from King Arthur Flour whole grain baking book. This is such a great book ( I just pulled it back out looking for this recipe and saw some quinoa pancakes - guess what we are having for breakfast in the morning. I love having a wheat grinder.) For these crackers I didn't uses nearly as many sesame seeds as it called for - mostly because I didn't have that many, so I made sure to include the optional sesame oil - they called for "hot sesame oil." Not sure if they meant temperature, or if there is a spicy one out there, but I just used regular sesame oil in my batter to compensate for the missing seeds. We cut these with a cute roller we have for raviolis to get the nice zigzag edge. This is how I made them.
- 1 cup white whole wheat flour
- 1/2 cup whole wheat pastry flour (I just grind it finer in the wheat grinder)
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 Tablespoons butter, chilled (I may have shorted this 1/2 Tablespoon but I can't remember for sure.)
- 2-3 Tablespoons toasted sesame seeds (I toasted mine in a pan before using them.)
- 1/3 cup milk
- 1 teaspoon sesame oil
- Preheat oven to 325.
- Mix together dry ingredients (flours, sugar, baking powder and salt.) Cut in butter until mixture is the texture of cornmeal. (I do this by hand because I find it the easiest.) Add the sesame seeds and toss to combine. Add the milk and sesame oil and mix just until the dough comes together.
- Working with 1/2 of the dough at a time, Roll dough out on parchment until 1/16 inch thick. (It is a little tricky to get the parchment to stay put while rolling, but I found that easier than having to transfer all of the 1 inch crackers to a cookie sheet when I was done - I tried it both ways with the wheat thins. Parchment won for me.)
- Using a pastry wheel (we had a zigzag wheel) cut the crackers into 1 inch squares (or get creative and make or use decorative shaped cutters.) The original says you may reroll the dough once but that is it - I never had to - I just made irregular shapes on the edges. I figured they all tasted the same. I also didn't roll on flour, so I think the dough would have worked better, but like I said, I didn't re-roll at all.)
- Move the parchment paper with the cut crackers already on there over to a 10 X 15 baking sheet. Bake until golden brown - 15-18 minutes. Remove and let them cool completely before serving.