Best 3 Rustic Sesame Parmesan Crackers Recipes

PARMESAN SESAME CRACKERS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Gradually add 2/3 cup water and oil, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough in half. Roll each ball directly on a baking sheet coated with cooking spray into a 12x9-in. rectangle. Pierce dough with a fork., Whisk together egg white and remaining water; brush over dough. Combine topping ingredients; sprinkle over tops., Score each pan of dough into 24 pieces. Bake until golden brown, 15-18 minutes. Immediately cut along the scored lines; cool in pans on wire racks. Store in an airtight container.

RUSTIC SESAME PARMESAN CRACKERS

Steps:

• 1. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.
• 2. Put the flour, sugar, and salt into a food processor, pulse until well mixed. Add 2 tsp of sesame seeds and the parmesan cheese. Pulse again until well blended.
• 3. Add the oil and the water over top of the dry ingredients and pulse until a tacky, crumbly dough comes together. Turn out onto a lightly floured work surface.
• 4. Pat dough down with hands into a rough rectangle shape, then roll out until about 1/8 inch thickness. Give a light sprinkling of sesame seeds and salt, and then lightly roll over the dough again to press seeds and salt into the dough.
• 5. Use a ravioli cutter or a pizza cutter or a sharp knife to cut into your desired cracker shape.
• 6. Using a spatula, lift and arrange onto your baking sheets, leaving a bit of space between each cracker.
• 7. Bake for 10-13 minutes, take out of the oven when the crackers just start to turn golden brown.
• 8. Remove crackers from baking sheet to cool. Store completely cooled crackers in a zip top bag or a sealable container to keep crunchy.

PARMESAN AND SESAME CRIMPLE CRACKERS

Steps:

• Heat oven to 160°C (150°C fanbake), with the rack just below the middle.
• Measure the first five ingredients into a food processor or large bowl. Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil. Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream. Add as much of the remaining hot water as you need to form a ball of soft dough.
• Cut the dough into four parts and put three aside in a plastic bag. Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page. Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge. Perfect shapes aren't necessary and outside edges need not be trimmed. Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.
• Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp. Lower heat and cook longer if necessary. Repeat with remaining pieces of dough. When cold, store in airtight containers, reheating if crackers soften or storage.
• Flavour develops fully after about 12 hours.