Sesame Crackers

Enjoy your appetizers with these crispy sesame crackers.

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Prep Time 45 min
Total Time 60 min
Servings 24

Ingredients

1/2: cup raw sesame seed

1/4: cup white rice flour

1/4: cup sweet white sorghum flour

1/4: cup brown rice flour

2: tablespoons potato starch flour

1/4: teaspoon xanthan gum

1/2: teaspoon salt

1/8: teaspoon gluten-free baking powder

1/2: cup roasted sesame tahini

2: tablespoons sunflower or canola oil

6: tablespoons hot water

2: teaspoons gluten-free tamari sauce

1: egg white, beaten

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Directions

1 Heat oven to 350°F. Spread sesame seed in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. Set aside to cool.
2 Increase oven temperature to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
3 In small bowl, mix flours, xanthan gum, salt and baking powder with whisk; set aside. In medium microwavable bowl, microwave tahini, oil and hot water on High 5 seconds; stir with whisk until blended. Add tamari and flour mixture; stir until blended. Reserve 2 tablespoons toasted sesame seed for topping. Stir remaining sesame seed into dough.
4 Spray hands and rolling pin with cooking spray (without flour). Roll dough to 1/4-inch thickness. Using small (about 2-inch) cookie cutters, cut dough into shapes, rerolling dough as necessary. Place crackers on cookie sheet; prick with fork. Brush egg white over tops of crackers; sprinkle with reserved sesame seed.
5 Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.

EXPERT TIPS

Expert Tips

Poking holes through the crackers, called “docking,” is an important step—it makes the crackers crisp. Cooking supply stores sell a tool called a “docker” (also called “dough prickler”), which is a roller made especially to poke holes in crackers and other doughs.

Tahini is available in two forms—raw and roasted. Roasted tahini adds a nice flavor to these crackers. You can find it in most grocery stores near the peanut butter.

Got questions? Our experts have the answers. Ask Betty now.