Sesame Crisps

Oxmoor House
about 2 dozen


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1 3/4 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup water
2 tablespoons vinegar
1/4 cup butter or margarine, melted
1/2 cup sesame seeds


Combine flour, cornmeal, sugar, soda, and salt in a large mixing bowl; mix well. Cut in softened butter with a pastry blender until mixture resembles coarse meal. Combine water and vinegar; add to flour mixture, stirring until dry ingredients are moistened.

Turn dough out onto a floured surface; knead 4 to 5 times. (Dough will be soft. )

Shape dough into 1/2-inch balls. Using a floured rolling pin, roll each ball into a 2-inch circle. Transfer circles to ungreased baking sheets. Brush each with melted butter; sprinkle with sesame seeds. Using a spatula, press sesame seeds firmly into crackers. Bake at 375° for 10 minutes or until lightly browned. Remove crackers from baking sheets, and cool on wire racks. Serve with soups or stews.

Created date

February 2010