Sesame Crackers Kijro
[Sokeh's Harbor, Pohnpei, Fed.States of micronesia; 06º 58 'N/158º 12' E]
John and Jean Ranahan were the first people we met when we arrived in Pohnpei in December 2012. We had been corresponding regularly with them as they are hosts for the SSCA and they had been checking on our mail and providing valuable intelligence in advance of our arrival. They live ashore on the south end of the bay but also have a yacht named Kijro. In Pohnpei we enjoyed many potluck BBQs ashore, and on more than one occasion, Jean supplied these luscious homemade crackers. We were not the only ones who raved, so we decided a recipe for crackers would make a great contribution to "Our Galley"
6 tb plus...1/2 c Sesame Seeds
1 c Water
3 tb Canola or Safflower oil
1 t Fine Sea Salt
2 1/2 c Whole Wheat Flour
1/2 ts (Non-aluminum) Baking Powder
Spread 2 tablespoons sesame seeds on each of three un-oiled baking sheets. This will prevent the crackers from sticking and will give them a delicious crisp bottom.
Put the water, oil, and salt in a small bowl until combined. Stir in the 1/2 cup sesame seeds. Add the water-oil mixture and mix to form a rough dough. Knead the dough in the bowl to form a ball, and turn out onto a lightly floured work surface. Lightly flour a rolling pin. Roll the dough out into a 22- by 14-inch rectangle, about 1/16-inch thick.
Using a fork, prick the dough all over to release trapped air and keep the dough flat. With a pizza wheel or sharp knife, cut the dough into 2-inch
squares or other shapes, or cut shapes with a 2-inch cookie cutter. Using a spatula, transfer the crackers to the prepared baking sheets.
Bake at 350 F with racks positioned in the center or bottom third of the oven. Bake until the crackers are light brown and firm to the touch, 15 to 20 minutes, switching the positions of the sheets halfway through the baking time. Cool completely.
Crackers will keep for two to three weeks stored in an airtight container. If the crackers lose some of their crispness, heat them at 250 F for about 5 minutes.