Sesame Sunflower Wafers
Sesame and crunch animate these sensational little snacking wafers. Packed with whole grains and nuts and low on oil, they’re also downright healthy. Which is just another way of saying, “pairs well with a nice, rich cheese.”
I’m not going to lie, it’s more work to bake your own crackers than it is to buy them at the store. Make them just once at home, though, and you’re likely to find the time from now on. After you get the hang of it, you’ll be able to go from zero to cracker in about 90 minutes.
Consider this recipe yet another template onto which you can project your personal tastes. Try different seeds like poppy or caraway. Substitute the whole wheat flour with rye. And imagine the things you can do with spices or some garlic powder.
This recipe yield about 150 2-inch wafers.
Sesame Sunflower Wafers
140g all-purpose flour
140g whole wheat flour
7g baking powder
45g raw sunflower seeds
40g toasted sesame seeds
18g sunflower oil
Weigh flours, salt, and baking powder into the work bowl of a food processor. Weigh seeds into a small bowl and set aside. Weigh water and oil into a third bowl, preferably with a spout, and set aside.
Pulse flour three or four times to mix in the salt and baking powder. Add seeds and pulse briefly three or four times to just break the sunflower seeds up a bit. Add the water and oil all at once and process until dough forms a ball.
Carefully scrape the dough out of the work bowl onto a very lightly floured board. Knead three or four times until smooth and then wrap in plastic. Chill dough in the fridge for 20 minutes.
Preheat oven to 400º and place racks in the upper and lower third.
Divide dough into six pieces. Working with one at a time and keeping the others covered, roll dough out to 1/16th-inch and cut with a 2-inch biscuit cutter. Use additional flour for rolling only if absolutely necessary as it will both degrade the texture and flavor and make re-rolling the scrap difficult.
Space 1-inch apart on parchment-lined cookie sheets. Bake for eight minutes, then swap cookie sheets top to bottom, turning them 180º as you do so. Bake for another eight minutes or until crisp with golden edges.
Since there will be more crackers than can be accommodated by two sheets, I stage the second batch onto parchment sheets and slide them onto the pans. It’s okay that the pans are hot for the second batch.
Cool completely on wire racks before storing in an airtight container.