Top | Amy Halloran
Whole-Wheat Tahini Crackers
(recipe, Amy Halloran)
I love these crackers, because the tahini lends a buttery flavor that lasts even when you forget where you’ve stowed a stash of them. They're adapted from a Fannie Farmer recipe that features peanut butter.
- 1½ cups whole-wheat flour
- 1 tsp. salt
- ½ cup tahini
- ½ cup warm water
- In a medium bowl, whisk together the flour and salt. In another bowl or glass measuring cup, whisk together the tahini and water. Add the tahini-and-water mixture to the flour-and-salt mixture, and mix everything together. Gather the dough into a firm but not stiff ball; you may need to add a little more flour or water. Think pie crust.
- Put the dough ball in a plastic bag and let it rest on the counter for half an hour, or up to 2 days in the fridge.
- When ready to roll out the dough, preheat the oven to 350 degrees.
- Roll the dough out on a floured board to a thickness of about ⅛ inch. With a pizza cutter or sharp chef's knife, cut the dough into squares about 2 by 2 inches.
- Place on an ungreased tray and bake for 7 to 9 minutes, or until golden (depending on your oven, it could take longer). Cool on racks and store in a tightly sealed container.
Culinate editor's notes: If you like, add a teaspoon of a dried Mediterranean herb, such as thyme or rosemary, to the cracker dough.