Dark Sesame Tahini Crackers

Name: Dark Sesame Tahini Crackers
Total time: 5400 s
Yield: Yields a dozen (depending on sizes)
Cuisine: Kenyan
Ingredients: 1 c AP flour; 1/2 tsp brown onion powder; 1/4 tsp salt; 1/4 tsp baking powder; Pinch cayenne pepper; Wet ingredients; 3 Tbsp dark tahini (or light); 5 Tbsp water; Sesame oil; Sesame seeds (or a combination with sunflower and pumpkin seeds)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I had more sesame tahini than l had use for. So l made savory tahini crackers that l topped with more sesame and enjoyed in an assortment of ways: with sliced apples, jam, cheddar slices, and plain. #CA2025

Bianca Mwale @bianca_eatsy

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Ingredients

1hr 30min

Yields a dozen (depending on sizes)

Dry ingredients
1 cAP flour
1/2 tspbrown onion powder
1/4 tspsalt
1/4 tspbaking powder
Pinchcayenne pepper
Wet ingredients
3 Tbspdark tahini (or light)
Homemade Dark Sesame Tahini
5 Tbspwater
Topping/garnish
Sesame oil
Sesame seeds (or a combination with sunflower and pumpkin seeds)

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Steps

1hr 30min

1

In a bowl, whisk together all dry ingredients. Make a well in the center and add the tahini and water. Using a wooden spoon, stir together to roughly mix
2

Continue mixing with your hands to form a ball. Add more water if needed
3

Flour the surface and knead dough to form a smooth ball. Press into a rectangle, wrap in plastic wrap and refrigerate for 30minutes or longer to firm up
4

Place the dough between 2 sheets of parchment and roll into desired thickness (thinner for snappier crackers). Then cut into shapes, brush a little sesame oil on them and sprinkle some preferred seeds, pressing them down into the cracker
5

Preheat oven to 180˚ (turn heat down to 160˚ if your oven runs too hot) and bake crackers for 12-18 minutes. They should slightly brown at the edges but not burn. Let them cool completely before storing and note that they crisp up more as they cool
6

Enjoy with cheese, jam, fruit slices, or as is