This might be my new favorite thing!
Made these homemade sesame crackers yesterday with my daughter, and they are SO good! Spread with a little cream cheese and some fresh chopped green onion.
The thinner you can roll them, the crispier they’ll be. You can do a big, round, “communal” cracker, for a cool presentation, as well.
Also, I looked at those strips of raw dough and couldn’t help myself…boiled in a bit of salted water, they make a very different, but really delicious pasta. Now I just gotta figure out a recipe for that!
PS – My 6y/o daughter Gracie insisted on buying that kitchen timer for me because “it looks just like you, Daddy!”
1 1⁄2 cups flour
3/4 cup sesame seeds, toasted
1⁄2 tsp garlic powder
1⁄2 tsp baking powder
1⁄2 tsp salt
3 tbsp butter, softened
1⁄2 cup milk
2 tbsp extra-virgin olive oil
1 tsp coarse salt
Preheat oven to 350°.
Combine flour, sesame seeds, garlic powder, salt, and baking powder in a bowl.
Work butter into flour mixture until mixture resembles cornmeal. Gradually add milk, stirring until a crumbly dough forms (dough will be on the dry side but moist enough to hold together).
Shape dough into a ball, wrap in plastic wrap, and transfer to the refrigerator to let relax for 10–15 minutes.
Divide dough in half. Roll first piece on a lightly floured surface to a 1⁄8″-thick rectangle, about 10″× 12″. Brush dough with half the oil and sprinkle with half the salt. Cut dough into rectangles.
Transfer dough rectangles to a parchment paper–lined baking sheet about 1⁄2″ apart and set aside.
Repeat process with remaining dough, oil, and salt. Bake crackers until golden brown, about 30 minutes, rotating pans halfway through baking time.
Let cook (to crisp) and serve.