I have always wanted to try to make my own crackers and thought the upcoming holiday parties would be the perfect time to try.
Of course, the recipe had to be easy and contain ingredients I already had in the house.
After a brief google search, Martha Stewart’s whole wheat and sesame crackers peaked my interest. They were easy to make and tasted great (a kind of savory shortbread cookie). Unfortunately, they did not hold up under the pressure of slathering them full of toppings. (Keep you eyes peeled for the cheese ball recipe that knocked the socks off everyone who has tried it!). Luckily, although the were hard to keep together once dressed, they tasted great on their own.
I happened to have black sesame seeds but any type will do. I have to say, the black contrast does look pretty.
Don’t be swayed by the title- despite using whole wheat flour, these crackers do not taste like cardboard! This flour adds a nice sweetness that contrasts well with the saltiness. And a wonderful way to use up that whole wheat flour!
- 1 cup whole-wheat flour
- 2 tablespoons sesame seeds, plus more for topping
- 2 tablespoons sugar
- 3/4 teaspoon coarse salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup heavy cream
- Salt for topping
- 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 salt.
- Bake, rotating sheets once, until edges are golden, 14 to 16 minutes.
- Let crackers cool on a wire rack.