Yield: 90 servings
|5 tablespoons||Sesame seeds, toasted|
|2 cups||All-purpose flour|
|1||Egg, lightly beaten and|
|Diluted with 1 to 2 Tb milk|
|For brushing the tops|
"The flavor of sesame comes through very nicely in these crispy crackers. Try them wih your favorite chutney or with cream cheese and jam. If you are feeling extravagant, spread them with sour cream and caviar.
325~ F 20 to 25 minutes Preheat the oven to 325~ F.
In a food mill or blender, grind the sesame seeds until coarsely broken. A food processor will not effectively grind this small quantity. If preferred, you can leave the seeds whole.
In a large bowl or in the food processor, stir together the flour, seeds, and salt. Add the oil and blend until the mixture resembles coarse meal.
Blend in enough of the water, a little at a time, to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tablespoon of water. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll to 1/16 inch thick. With a sharp knife or cookie cutter, cut in desired shapes approximately 2 inches across. Arrange on an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Brush the tops lightly with the egg mixture.
Bake for 20 to 25 minutes, or until the crackers are light to medium brown. Cool on a rack. Yield: 85-90.