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6 tb Sesame seeds; plus…
1/2 c Sesame seeds
1 c Water
3 tb Canola or safflower oil
1 ts 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:
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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
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