Sesame Oat Crackers 18.000

Goran Kosanovic for The Washington Post

Oct 17, 2016

With the earthy flavor of sesame seeds and the sweet overtones of oat flour, these delicate crackers partner nicely with a little bit of country ham or a generous dab of pimento cheese.

Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to overnight; it can be frozen for up to 1 month. (Defrost it overnight in the refrigerator before rolling.) The cut-cracker dough needs to be refrigerated for 20 minutes. The crackers can be stored between layers of wax paper in an airtight tin for up to 5 days.


Servings:
18 - 36 crackers

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 18-36 crackers

Ingredients
  • 2/3 cup (3 ounces) all-purpose flour, plus more for dusting
  • 1/3 cup (1 1/2 ounces) oat flour
  • 3 tablespoons cold unsalted butter, cubed
  • Heaping 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup plain yogurt
  • 1/4 cup white sesame seeds

Directions

Combine the flours and cold butter in a food processor; pulse until crumbly. (Alternatively, use a pastry cutter or two knives to cut the butter into the flour.) Stir in the baking powder and salt until incorporated, then stir in the yogurt and sesame seeds.

Generously flour a work surface. Turn the dough out there and knead for about 5 minutes, until smooth. Gather it into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. (You’ll be using the floured work space again to roll out the dough.)

Line a baking sheet with parchment paper. Unwrap the dough and let it sit at room temperature for no more than 10 minutes (when pressed with a finger, the dough should hold the indent); re-flour the work space as needed.

Roll out the dough into a rectangle that’s slightly larger than 9 by 18 inches, then trim to straighten the edges as needed.

Use a sharp knife, a cookie cutter or a fluted wheel to cut out the crackers as you like (18 to 36 pieces total). Pierce the dough with the tines of a fork. Transfer to the baking sheet, spacing the pieces of dough 1/2 inch apart. (They will not spread.) The scraps may be re-rolled two times. Refrigerate for 20 minutes.

Meanwhile, preheat the oven to 350 degrees.

Bake (lower rack) for 20 minutes or until golden and crisp, rotating the pan front to back halfway through. Transfer the crackers to a wire rack to cool completely before serving or storing.

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Recipe Source

From cookbook author Cathy Barrow.

Tested by Cathy Barrow.

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