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July 23, 2011

Savory Biscuits: Sesame Crackers

There’s nothing nicer than sitting down with a glass of wine and a few nibbles on a Saturday afternoon, so I thought I’d try my hand at making some crackers. This recipe is taken from Allyson Gofton’s The Great New Zealand Baking Book. These crackers are fairly low in fat, which counteracts a delicious topping!

Sesame Crackers

Sesame Crackers
1 cup white flour
1 cup wholemeal flour
1 tsp salt
¼ teaspoon baking soda
2 Tablespoons sesame seeds
1 Tablespoon butter
¼ cup plain unsweetened yoghurt
½ cup chilled water

Put the flours, salt and baking soda into a food processor. Toast the sesame seeds in the butter until lightly golden and add to flour mix. Mix the yoghurt and water together and with the motor running pour the liquid down the feed tube. Process until the mixture forms a soft ball of dough.

Sesame Crackers

Turn out onto a lightly floured board and knead lightly. Cover with a clean towel and stand for 10 minutes.
Roll the dough out very thinly. Cut into preferred shapes and place on a greased tray. Prick the crackers all over with a fork.

Sesame Crackers

Bake at 180C for 10 minutes or until lightly golden. Cool on a cake rack. Store in an airtight container.

Sesame Crackers

Shelley’s notes:
Our crackers weren’t rolled thinly enough. Next time I’d roll them much thinner.
We added poppy seeds to ours as well. You could add just about any type of seeds or herbs. I think ground black pepper or rosemary might be nice.
We had salmon and cream cheese plus olive tapenade on our crackers


  1. sandra cox


    • Shelley Munro

      Sandra, we made some more this weekend and rolled the dough really thin – actually, we put it through the pasta machine. They turned out much better.

  2. Jo Bryant

    Shelley these sound and look yummy – going to give them a try myself. Thanks :)

    • Shelley Munro

      I like the idea of making them myself because there are no additives etc. Rolling thin is the secret.