Sun-dried Tomato and Sesame Crackers

Sun-dried Tomato and Sesame Crackers

Great for get-togethers or a weekend afternoon, these gourmet Chēbē Sun-dried Tomato and Sesame Crackers are just the right touch. Being gluten and grain-free is just a perk!

 

 

Sun-dried Tomato and Sesame Crackers
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 
Great for get-togethers or a weekend afternoon, these gourmet Chebe Sundried Tomato and Sesame Crackers are just the right touch. Being gluten and grain-free is just a perk!
Course: Appetizer, Snack
Servings: 10
Ingredients
  • 1 package (7.5 oz) Chebe All-Purpose or other savory Chebe flavor
  • 4 Tbsp milk or milk substitute
  • 1 large egg (+ 1 for egg wash), room temp.
  • 2 oz Parmesan cheese, shredded
  • 3 Tbsp melted butter, may use oil
  • 1 Tbsp sundried tomato paste
Instructions
  1. Preheat oven to 350F
  2. Empty the package of Chebe mix in a bowl. Using a fork to mix, add slowly and blend: milk, egg, cheese, butter and tomato paste.
  3. Continue blending with the fork until mixed, but clumpy. Then use your hands and knead until well blended and smooth.
  4. With a rolling pin, on a clean dry surface, flatten the dough to 1/8” (3mm). With a cookie cutter, press into the dough to make your crackers. Re-blend the scrap dough and repeat until there is no more dough left. (If you don’t use a cookie cutter, you may use a pizza cutter or a knife and cut squares or diamond shapes.)

  5. On a large cookie sheet with parchment paper, place the crackers close together until the sheet is full. (Depending on the size of the sheet, you may not fit all of the crackers. Save them for the next batch.)
  6. Make egg wash by mixing well one egg with 2 or 3 Tbsp water. Brush the egg wash on the surface of the crackers and then sprinkle them with sesame seeds.
  7. Bake in the center of the oven for 15 minutes*, turning the sheet once in the middle of the bake time.
  8. Remove from the oven and from the hot sheet and let cool on a rack.
Recipe Notes

Adapted from a recipe by The BBC’s Paul Hollywood

Makes about 60, 2” round crackers.

*Note: Two big variables are the specific thickness of your cracker and your oven temperature (ovens vary). So, be sure to check for doneness after 10 minutes. Store the crackers in an air-tight bag and freeze for later. Reheat in the oven or toaster oven when ready for more.

 

This recipe works great with Chēbē All-Purpose Mix, but you may also try it with these Chēbē mixes:

   

 

Love chebe bread! Crackers, pizza crusts, rolls, even made a loaf of bread for sandwiches.” – Mary L Smith 

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