I got a few cookbooks for Christmas, and always like to flip through to see what I want to test out. The other night I had no need or want to go to the grocery store… but I really wanted to get in the kitchen and make something! Rocky got me a book called The Everyday Baker by Abigail Johnson Dodge. Even though it’s my last name, I’m not really much of a ‘baker’, but I DO try. I like to make more breads, flatbreads and savory things, but I do bake cookies and sweet treats every once in a while.
I ran across this cracker recipe in the book, and not only did it sound super-tasty, I got to use one of my new kitchen toys – my MIXER. First, I mixed all the ingredients in the bowl, then I attached the pasta roller attachment to flatten out the dough super-thin to make it all consistent (to make sure they bake evenly).
Make sure to sprinkle the crackers with kosher or sea salt before baking to bring out the best flavor. I used a little ‘ravioli wheel’ (like this) to make the edges pretty, but a pizza cutter or just a plain old knife would work fine too! 
I always have an audience
I loved how these turned out! The sesame oil flavor was perfect, and I just enjoyed them plain, but I’m sure you could get crafty with some serving ideas! This was the simplest little recipe, and turned out surprisingly crispy and flavorful — I can’t wait to try some more recipes from the book! (Buy the book HERE from Amazon.)
- Preheat oven to 425 degrees F and line two large cookie sheets with parchment paper or silpat baking mat.
- Add sesame seeds to a small non-stick skillet and toast over medium heat, frequently stirring until starting to brown and smell fragrant (a few minutes). Remove to plate or small bowl.
- Get pasta rolling machine out and ready.
- In your stand mixer, add flour, sesame seeds, baking powder, salt, and sugar. Whisk until blended. Use paddle attachment and turn on medium speed. Pour in liquids (Water and sesame oil), and mix until everything is incorporated (2-3 minutes).
- Remove to a flat surface and knead until a soft dough forms. Split into two dough balls, and wrap one in plastic wrap. Flatten the other dough ball, and roll through your pasta machine, starting at the largest opening (#1).
- Fold dough in half and repeat a few times at #1 until dough comes out smooth. Adjust to smaller setting, and repeat the process. Make sure to guide the dough with your hands.
- Repeat until at #5 or #6 setting. The dough will become very thin (I could only get to #5 setting).
- Lay dough on the counter and cut into strips with a knife or pizza cutter. Arrange close together on your baking sheets, and sprinkle dough with kosher or sea salt.
- Bake in preheated oven about 8-12 minutes (mine took about 9 minutes).
- Move pan to cooling rack and cool for 5 minutes, then remove crackers and let cool longer on wire rack. Repeat with second ball of dough.
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Excited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.
Click the picture to find out more!
View my other e-books HERE.
