Sesame Crackers with The Secret Recipe Club - #Recipe

With October here, it is time for another great blog and recipe from The Secret Recipe Club!




So, what's the big secret?

SRC members are assigned a participating blog, they can go through recipes, drool over posts and photos till a recipe is chosen to try. The "Ta-dah!" reveal is kept secret until today.  Sound like fun? This is the brain-child of Amanda from Amanda’s Cookin’, and you can join up, see the other blogs involved and get all the deets at The Secret Recipe Club blog.

This month I was assigned Rochelle's blog The Pretend Chef.  A Steeler's Fan with a love of food and cooking, it was a pleasure browsing her blog. In the end, I chose the Sesame Crackers. I never tried making my own crackers before, and was excited by how easy and tasty they are!

You Will Need:

• 2 c. all-purpose flour (+ more as needed to make a workable dough)
• 1 c. toasted sesame seeds
• 1 tsp. baking powder
• 1 tsp. salt
• 2/3 c. low-fat plain yogurt
• 1/3 c. canola oil
• 1 Tbsp. toasted sesame oil

Okay, doesn't that sound easy? My biggest change to the recipe was adding more flour. My dough was initially too sticky to roll out. I added and added till it was tacky, but roll-able.

Start by toasting your sesame seeds. I like to prepare mine in a cast iron skillet.

Turn them and stir so they deepen in color, but do not burn.

I just love how my kitchen smells after I toast seeds or nuts. Once toasted, set these aside to cool and prepare the other ingredients.

In the stand mixer I combined all the dry ingredients including the cooled seeds. Start with only 1 c. of flour, you will add more as needed. In a medium bowl whisk together the wet ingredients.

Now combine the two till a dough comes together. I had to add an extra cup of flour (2 total). The dough should pull away from the bowl and still be a little tacky.

I love how the dough looks with all the seeds. Beautiful.

Wrap the dough up and chill in the refrigerator for at least an hour. Then lightly flour your work surface and roll out the dough nice and thin. I like to use wax paper over my dough so the roller can move freely.

Preheat the oven to 375 degrees.

I used the Wilton mini fondant cutters to cut out fun Fall shapes. Leaves and some Halloween silhouettes added a little Holiday flair to my crackers.

Because they were small, I adjusted the cooking time from 20 to 18 minutes. Cook for the first half, then flip the crackers and turn your baking sheet. The goal is to get an even golden brown.

Loved the recipe and will be enjoying these again! Thanks for sharing Rochelle.

Check out all the other SRC bloggers revealing their assignments today: