I hate to cook, but I love, love, LOVE homemade food. Getting my guys to help in the kitchen makes everything take longer and the scope of the mess so much more epic, but it’s WAY more fun than cooking alone. So yesterday I coaxed them into helping me make crackers. Because rolling dough annoys the crap out of me.
This was only our second batch ever. It’s not very difficult. Mix up some dough, roll it, cut it, bake it. But it does end up taking forever and making a huge mess. The recipe is from “Diet for a New America” by John Robbins. I’m not vegan, but I used to be, and this cookbook has survived 20 years with me for the cornbread recipe alone. But I’ve always wanted to try the cracker recipe. The ones we make turn out pretty crunchy, not light and crispy like a store bought cracker. But the flavor is wonderful and they are hearty and satisfying. I’m already hooked.
My Herban Cowboy and the Little Boy cut some shapes with a cookie cutter at first, but quickly figured out that’s a pain in the ass. So the rest were cut with a pizza roller. Easy peasy.
WHOLE WHEAT SESAME CRACKERS (we double the recipe)
6 Tablespoons plus 1/2 cup sesame seeds
1 cup water
3 Tablespoons canola (or other) oil
1 teaspoon salt
2 1/2 cups whole wheat flour (we used half white and half wheat yesterday)
1/2 teaspoon baking powder
Position 2 racks in the center and the bottom third of the oven. Heat to 350 degrees. Spread 2 Tablespoons sesame seeds on each of three unoiled baking sheets (we worked 2 sheets at a time).
Put oil, water, and salt in a small bowl and stir together. In a large bowl, whisk together flour and baking powder. Stir in sesame seeds. Add water/oil mixture and combine to form dough. Shape dough into a ball. Roll out onto floured surface until 1/16″ — very thin. Use a fork and prick the dough all over to prevent puffing up. Cut into rectangles with a pizza wheel. Transfer to cookie sheets and bake 15-25 minutes, switching the positions of the cookie sheets on the racks halfway through baking. Crackers are done when they are firm and light brown.
They’re good plain, or smeared with cream cheese. I also like them with some sharp cheddar and a glass of white wine.