Crisp Sesame Crackers
I love fashioning new nibbles and savoury crackers (get out more, I hear you say). I probably spend far too much time looking for interesting new recipes to either dip or use as a base for yummy things. I am currently trying to replicate the delicious Dr Karg Pumpkin and Emmental crackers, but thats another blog post in development.
These sesame crackers are delicious and could not be simpler. The only tricky thing is to make sure they are rolled out super thin to ensure maximum crunch. With the start of the World Cup in Brazil only hours away, both this cracker and my favourite dip recipe (to follow) will keep your football fans happy during the hours of matches ahead.
This recipe, plus a bit of re-working, comes via the fantastic Not Quite Nigella Blog, which is one of my complete favourites.
Start by weighing out the flour in a bowl. The original recipe called for all white, however, I used a third Spelt flour, but only because I had it in the cupboard and I like the flavour of Spelt. You could use brown flour or just stick to all white.
Add the sesame seeds, sugar and salt and stir into the flour.
Measure out the oil and warm water and add to the flour mixture.
Give it a good stir with a wooden spoon then turn it out onto a floured work surface and knead briefly until smooth.
Doesn’t look promising but looks aren’t everything.
Cut the soft dough in half and wrap the half you are not using in cling film and pop to one side. Roll the dough out, keeping the rolling pin and board well floured, until its about 3mm thick. The thinner you can manage the crispier the crackers will be. I used a pizza cutter to trim the edges of the dough and then cut the dough into rectangular shapes. The look I tend to go for is artisan and rustic (for that read messy and homemade looking). God forbid your guests think you have bought them after going to all this trouble, so rustic here is fine.
Carefully transfer the crackers to lined baking sheets. Repeat with the rest of the dough. You should get around 30-40 crackers, depending on size and shape.
Bake them in a pre heated 180 degree fan assisted oven for about 15 to 20 minutes until turning brown and crisp.
These little crisp pieces of sesame loveliness can be used for dipping or as a base for the toppings of your choice. Here I used mine with a parma ham, emmental, honey and thyme topping which was delicious.
Simply tear slices of parma ham and shave emmental with a potato peeler, arrange them on the crackers and drizzle with honey and strew with fresh thyme leaves. Or serve them alongside my delicious blue cheese and bacon dip (recipe to follow)
They keep stored in a tin, staying beautifully crisp for around 2 or 3 days.
Hope they go down well with your football fans, dinner guests, or anyone who pops round for a drink and a nibble.
Sesame Cracker Recipe
These are converted from American Cup measurements
125g Plain white flour
60g Spelt Flour (or you could use brown flour or all white)
2 tablespoons sesame seeds
1 teaspoon salt, I used Maldon
1 teaspoon caster sugar
125ml warm water
60ml oil, I used Olive
1 teaspoon sesame oil
Pre heat your oven to 180 degrees fan assisted and line 2 or 3 baking sheets with baking paper
Weigh the flour or flours in a large bowl and add sesame seeds, salt and sugar. Mix the warm water, olive and sesame oils then pour into the flour mixture.
Stir well until mixed then turn out onto a floured work surface. Knead for a minute or two until holding together then cut dough in half, putting one half to the side wrapped in cling film. Roll the first piece out to a thickness of around 3mm (or as thin as you can without it tearing when you lift it). Cut into rectangles, squares or triangles and place on your baking sheet. Repeat with the second piece of dough and pop in the oven for between 15 and 20 minutes, until the crackers are crisp and starting to brown.
Leave to cool on the tray and then store in a tin until needed. Use for dipping or topping.