Best 17 Sesame Crackers Recipes

PARMESAN SESAME CRACKERS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Gradually add 2/3 cup water and oil, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough in half. Roll each ball directly on a baking sheet coated with cooking spray into a 12x9-in. rectangle. Pierce dough with a fork., Whisk together egg white and remaining water; brush over dough. Combine topping ingredients; sprinkle over tops., Score each pan of dough into 24 pieces. Bake until golden brown, 15-18 minutes. Immediately cut along the scored lines; cool in pans on wire racks. Store in an airtight container.

SESAME CHEESE CRACKERS

Steps:

• In a small bowl, whisk flour, salt and cayenne; cut in butter until mixture resembles coarse crumbs. Stir in cheese and sesame seeds. Combine 3 teaspoons water and soy sauce; stir into dry ingredients with a fork. Stir in enough remaining water until dough forms a ball. Wrap in plastic; refrigerate 1 hour or until firm., Preheat oven to 400°. On a floured surface, roll dough into a 14x11-in. rectangle. Cut into 2x1-in. strips. Place on lightly greased baking sheets. Bake 12-15 minutes or until golden brown. Remove to wire racks to cool.

SESAME THINS (CRACKERS)

Steps:

• Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown.
• In a large bowl, combine seeds, flours and salt.
• Add oil, stir until the mixture comes together.
• Add just enough water (a tablespoon at a time) to form a workable dough.
• Divide dough into three equal portions.
• Roll one portion, until it's very thin (about 1/16 inch thick).
• Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel.
• Transfer them to parchment-lined cookie sheets.
• Bake the crackers for 25-30 mins, until they're beginning to brown around the edges.
• Remove them from oven and transfer to a rack to cool.

WHOLE-WHEAT-AND-SESAME CRACKERS

Steps:

• In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
• Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

SESAME WONTON CRACKERS

Steps:

• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.
• In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
• Divide wontons evenly between prepared baking sheets, arranging in a single layer. Spray wontons lightly with cooking spray and turn.
• Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
• Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes. Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.

SESAME CHEESE CRACKERS

Steps:

• Combine flour, salt and pepper in medium bowl; cut in butter until mixture resembles coarse crumbs.
• Stir in cheese and sesame seed. Combine soy sauce and 3 teaspoons water; stir into dry ingredients.
• Add more water, a little at a time, mixing lightly until dough begins to stick together.
• Turn out dough and press together on lightly floured board or pastry cloth; roll out to 1/8 inch thickness. Cut dough into 2 X 1 inch rectangles with pastry wheel or knife.
• Place on lightly greased baking sheets and bake at 400 degrees F. 8 to 10 minutes, or until lightly browned. Remove crackers to rack to cool.

SESAME FLATBREAD CRACKERS

Steps:

• Make dough:
• Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and 1 cup sesame seeds until mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.
• Preheat oven to 350°F.
• Make glaze:
• Stir together eggs, sugar, and soy sauce with a fork until sugar is dissolved.
• Roll out dough:
• Divide 1 dough quarter into 12 equal portions and form each into a 4-inch log with your hands. With a floured rolling pin, roll out each log into a 12- to 14-inch strip on a lightly floured surface. Transfer strips to 2 greased baking sheets. Brush strips with glaze and sprinkle with one fourth of remaining sesame seeds.
• Bake crackers:
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total, or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers in same manner.

PARMESAN AND SESAME CRIMPLE CRACKERS

Steps:

• Heat oven to 160°C (150°C fanbake), with the rack just below the middle.
• Measure the first five ingredients into a food processor or large bowl. Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil. Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream. Add as much of the remaining hot water as you need to form a ball of soft dough.
• Cut the dough into four parts and put three aside in a plastic bag. Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page. Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge. Perfect shapes aren't necessary and outside edges need not be trimmed. Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.
• Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp. Lower heat and cook longer if necessary. Repeat with remaining pieces of dough. When cold, store in airtight containers, reheating if crackers soften or storage.
• Flavour develops fully after about 12 hours.

RAW UNBAKED BUCKWHEAT SESAME RAISIN CRACKERS

Steps:

• Blend soaked buckwheat groats (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add maple syrup, garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Be careful not to spread too thinly as crackers will disintegrate when flipping them. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!

POPPY AND SESAME SEED CRACKERS

Steps:

• Prepare the dough: Preheat oven to 350°F
• Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
• Add the butter and pulse until the mixture resembles coarse meal.
• Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
• Stir just until the ingredients are incorporated.
• Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
• Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
• Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
• Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
• Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
• Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
• Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).

SESAME CHEESE CRACKERS

Steps:

• Preheat oven to 400 F degrees.
• Place last 5 ingredients in a small bowl.
• Leave out until room temp.
• Toast seeds on low heat in heavy fry pan stirring constantly (15 min or so).
• Work dough until well mixed.
• (I use my hands, other prefer a pastry blender.) Add seeds& mix just until incorporated.
• Roll dough on floured board until 1/8 in.
• thick.
• Use a knife and cut into squares or use (cookie) cutters to make fancier shapes.
• Place on baking sheet and bake for 12-15 minutes.
• Store in airtight container.

SESAME WONTON CRACKERS

Steps:

• Preheat oven to 375ºF degrees.
• Line 2 baking sheets with parchment paper; set aside.
• In a small bowl, beat egg white.
• Stir in honey and soy sauce; set aside.
• In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
• Divide wontons, that have been cut on a diagonal, evenly between prepared baking sheets, arranging in a single layer.
• Spray wontons lightly with cooking spray and turn.
• Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
• Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes.
• Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.
• Store crackers in an airtight container up to a week.

BUCKWHEAT CRACKERS WITH SESAME

Steps:

• Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third. Line two baking sheets with parchment paper. Sift together the flours.
• Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly. In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly. Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.
• Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle. Remove from the heat, and allow to cool on racks.

LOW CARB SESAME CRACKERS

Steps:

• preheat oven to 325 f.
• Combine all ingredients until you form a ball.
• with your hands roll dough into a log cylinder about 1.5 inches in diameter.
• slice with a sharp knife about 3-4 a inch.
• place rolls on parchment paper, leaving enough room to flatten.
• flatten into 2 inch circles.
• bake for 14-18 minutes until golden brown makes approimately 24 crackers.

RUSTIC SESAME PARMESAN CRACKERS

Steps:

• 1. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.
• 2. Put the flour, sugar, and salt into a food processor, pulse until well mixed. Add 2 tsp of sesame seeds and the parmesan cheese. Pulse again until well blended.
• 3. Add the oil and the water over top of the dry ingredients and pulse until a tacky, crumbly dough comes together. Turn out onto a lightly floured work surface.
• 4. Pat dough down with hands into a rough rectangle shape, then roll out until about 1/8 inch thickness. Give a light sprinkling of sesame seeds and salt, and then lightly roll over the dough again to press seeds and salt into the dough.
• 5. Use a ravioli cutter or a pizza cutter or a sharp knife to cut into your desired cracker shape.
• 6. Using a spatula, lift and arrange onto your baking sheets, leaving a bit of space between each cracker.
• 7. Bake for 10-13 minutes, take out of the oven when the crackers just start to turn golden brown.
• 8. Remove crackers from baking sheet to cool. Store completely cooled crackers in a zip top bag or a sealable container to keep crunchy.

SESAME CRACKERS

Steps:

• Heat oven to 350°F. Spread sesame seed in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. Set aside to cool.
• Increase oven temperature to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
• In small bowl, mix flours, xanthan gum, salt and baking powder with whisk; set aside. In medium microwavable bowl, microwave tahini, oil and hot water on High 5 seconds; stir with whisk until blended. Add tamari and flour mixture; stir until blended. Reserve 2 tablespoons toasted sesame seed for topping. Stir remaining sesame seed into dough.
• Spray hands and rolling pin with cooking spray (without flour). Roll dough to 1/4-inch thickness. Using small (about 2-inch) cookie cutters, cut dough into shapes, rerolling dough as necessary. Place crackers on cookie sheet; prick with fork. Brush egg white over tops of crackers; sprinkle with reserved sesame seed.
• Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.

SESAME CHEESE CRACKERS

Steps:

• 1. In large mixer bowl, beat margarine and cheese on medium speed until light and fluffy. Mix in flour, pepper and 1 1/4 cups of the KELLOGG'S RICE KRISPIES cereal.2. Combine remaining cereal and sesame seeds in shallow pan or plate. Portion and roll dough into balls using rounded teaspoon. Lightly coat each ball by rolling in sesame seed mixture. Place on ungreased baking sheet. Flatten with floured fork to 1 3/4 inches in diameter.3. Bake at 350°F about 12 minutes or until golden brown. Remove from baking sheet and cool on wire racks. Store in airtight container.