Yield: 50 servings
|1½ cup||Corn flour|
|¾ cup||All-purpose flour|
|½ cup||Sesame seeds, toasted|
|1½ teaspoon||Soy sauce or Tamari|
|\N \N||Salt for the tops (opt.)|
"Set these Sesame Corn Chips next to a bowl of homemade guacamole for a surefire hors d'oeurves success. A pitcher of spiced tomato juice would provide a pleasing addition. 350~F. 18 to 25 minutes Preheat the oven to 350~F.
Stir together the flours, salt, and toasted sesame seeds in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Add the soy sauce and blend in enough of the water to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch. Sprinkle with salt if desired and roll over the top of the dough with the rolling pin to press in the salt. With a sharp knife, score the dough into 2-inch squares. Prick each square 2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking another 32 to 20 minutes. Cool on a wire rack.
These crackers will crisp as they cool. If they are not crisp enough after cooling, put them back in the oven for a few minutes longer and allow them to cool again. Yield: 40-50.
VARIATION: Try other roasted seeds, such as poppy seeds.