A Week of Whole Grain Baking, Day 6: Sesame Crackers

These are, hands down, some of my favorite things ever. Cracker + sesame? YUM! If you don't know this already about me, I love sesame, especially toasted sesame. I knew these were going to be winners before I even made them, so I don't know what took me so long. I guess I just needed the push of getting rid of flours to get me going. Seriously, I don't think I stopped munching on these from the time they came out of the oven until they were finished. These deserve to be made again (shocking!) this time with the addition of the optional sesame oil, to boost the sesame flavor. If you don't have it, don't fret- the toasted sesame really adds tons of flavor. By now you should be so used to the process of cracker making that you could do it with your eyes closed. Go on. Make them.

Sesame Crackers
from Whole Grain Baking

5 tbsp sesame seeds
1 cup whole wheat flour
1/3 cup barley flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
3 tbsp unsalted butter or margarine, chilled
1/3 cup milk

Heat your oven to 325.

Spread the sesame seeds on a baking sheet and toast until nice and golden. Set aside to cool.

Place the dry ingredients in a bowl, 

and stir to blend.

Add the margarine,

and cut in.

Add the toasted sesame seeds,

and stir to blend.

Add the milk,

and using your fingers stir to make a cohesive dough.

Divide the dough in half and roll each half as thin as possible. Using a bench knife cut the dough into squares.

Place on a parchment or silpat lined baking sheet. 

Bake until golden brown and deliciously toasty, about 15 minutes. Cool completely. Store in airtight containers.