Sometimes you just want homemade biscuits to go with cheese, dips, tomatoes, or whatever else it is you’re having that day. These sesame biscuits fit the bill perfectly. They’re also good all by themselves.
You’ll also notice I’ve called them by the American name—crackers—rather than the more traditional biscuits. Crackers wasn’t a word I’d heard until American TV started coming into our homes. But crackers it is, since that’s what Mollie Katzen, their American creator, calls them. I’d say she deserves naming rights.
Moosewood's homemade sesame crackers
- 2 tablespoons of sesame seeds
- 1 cup of plain flour
- 1 cup of wholemeal plain flour
- ¼ cup of yoghurt
- up to ⅔ cup of ice cold water
- salt (optional)
- 1½ teaspoons of baking powder (see notes)
- Dry roast the sesame seeds in a heavy based frying pan. Set aside and let them cool.
- Mix everything else together with the sesame seeds.
- Knead the dough lightly. The Moosewood book says to give it 20 strokes. I don’t count: just knead it enough to give yourself a good, pliable dough.
- Roll it out to about 3 millimetres thickness (that’s ⅛ of an inch in the old scale—or as thin as you can get it while still being able to cut biscuits out of it).
- Cut out the biscuits in whatever shape you want, then use a fork to make decorative little holes all over them. You can sprinkle some more sesame seeds across the top if you want to. You wouldn’t need to toast this second lot of seeds because the oven will do a fine enough job of that by itself.
- Bake in a 180°C (350F) for 10 minutes or until they’re a lovely light brown colour. They get crisp as they cool.
Baking powder: if you leave this out, you’ll get something that really is more like crackers than biscuits. We prefer it this way.
Source:Adapted from the ever-so-famous Moosewood Cookbook by Mollie Katzen (1977), California: Ten Speed Press. Mollie suggests you could use rye flour and caraway seeds instead of wholemeal flour and sesame seeds.