These are fantastic. Shortbread-esque in their crumbly, buttery-ness, similar to savory nut thins in composition and the best possible bed for the rich triple creme cheese in my fridge that I can think of. Your gluten-free or Paleo diet-following friends will love these (along with everyone else).
Ingredients
- 1 cup unsalted roasted dry, shelled sunflower seeds (you could also use salted ones, but then make sure to use a bit less salt when you mix the dough) $1.50 (buy in the bulk section)
- 1 cup sesame seeds $1.50 (buy in the bulk section)
- 1/4 medium onion, minced $0.50 for a whole onion
- 1/2 tsp salt, plus more for sprinkling Pantry
- 1/2 tsp pepper Pantry
- 2 tbsp water (or more as needed)
- extra virgin olive oil, for brushing Pantry
Recipe Serves 4-6
Directions
- Preheat oven to 350 degrees F.
- Place sunflower seeds in a food processor and process for about 2 minutes, until smooth (the mixture will resemble a dry peanut butter). Add onion, sesame seeds, salt, pepper and water and pulse or stir, just until a thick, paste-like dough comes together.
- Place the dough on a piece of parchment paper and shape into a thick rectangle or square, to guide the dough's shape while you roll it.
- Place a second piece of parchment paper over the dough and roll with a rolling pin until the dough is about 1/8" thick.
- Remove the top piece of parchment paper and use a sharp knife or pizza cutter to lightly score (but not cut all the way through) the dough into squares (any size will work--mine were 2 1/2" squares).
- Slide the parchment paper with the dough on it onto a baking sheet and bake for 17-20 minutes, or until golden-brown (be careful not to let the crackers get too dark--burned sesame seeds have a foul flavor).
- Let cook for 10 minutes, then gently break apart along the scored lines (don't worry if they're imperfect--they'll still be delicious).
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What They're Saying
Dana, on Jan 13, 10:59 AM, wrote:
I’ve tried these three times and I can’t get them to come out crisp. They stay soft after they cool. Tried leaving them in the oven just to the limit of burning ,, they still are not getting crunchy at all. The flavor is great.
Any ideas?
Gabi, on Jan 14, 09:15 AM, wrote:
Hey Dana,
A couple thoughts—firstly, you may need to use slightly less water. Secondly, try lowering the heat of your oven (all ovens vary slightly), and baking for longer.That should do the trick.Good luck!! —Gabi
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