Make these sesame buttermilk crackers and enjoy delicious crispy snacks throughout the day. These crackers are packed with healthy ingredients so you won't feel guilty when enjoying them.
Who doesn't love crispy crackers, especially if they are just from the oven. We would like to share with you the recipe for simple crisp crackers loaded with healthy ingredients and topped with aromatic sesame seeds. The dough comes together in a few minutes, then roll it out, cut into rombs and bake shortly to get a bunch of delicious snacks.
We love these crackers with some salmon pate on the top but you can pair it with any dip you wish. Instead of sesame seeds, you can use toasted cumin seeds, coarsely crushed coriander, a bit of chili powder or red pepper pack some punch. You could also use fennel, celery seeds, poppy seeds...you get the idea.
Making a dough for sesame buttermilk crackers, couldn't be easier. Just combine all ingredients in one bowl, roll out the dough, sprinkle with sesame seeds, cut into desired shapes and bake quickly in the oven.
Thanks to the combination of flours - plain, whole grain spelt and corn, gives crispy texture which is ideal for crackers. They are loaded with sesame seeds giving amazing nutty flavour. Thanks to the buttermilk, the dough has true buttery texture and flavour - the are like savoury cookies.
MAKING THE DOUGH: For these crackers you will need only one bowl in which you first combine plain, spelt and corn flours, baking powder, sesame seeds and salt. These combination of flours gives delicious flavour and crisp texture while sesame seeds adds a special kick. Add olive oil and buttermilk in the flours and using a spoon incorporate everything together. The dough should be compact and not so soft.
SHAPING THE CRACKERS: Once you dust work surface and rolling pin, roll out the dough as thin as possible. This will make them crisp and delicious. If they are not thin enough, they will be rather chewy than crispy. For this you need to have a proper rolling pin - the best one is with rotating handless. Cut the dough using a fluted pastry wheal or a sharp knife into desired shapes. We like rhomboids shape for crackers which is easily done by cutting the dough into 3cm wide stripes and then into small rhomboid crackers.
BAKING THE CRACKERS: Bake in the preheated oven for about 6 - 8 minutes, but watch closely as they burnt easily. Crackers should be slightly brown in the edges and crispy. Let them cool off completely, then put them in air-tight container. This way they should stay crispy and delicious for days!
The crackers can be stored in an airtight container at room temperature for up to 5 - 6 days. If your crackers become less crispy, arrange them on a baking tray and put in the oven to 175 C for a few minutes to re-crisp.