It’s Friday everyone! We all have been waiting for this moment for the past four days, so better make it worth the wait. Time to put together some boozy snacks, to leisurely drag your early happy hours into dinner. How about some beer-flavoured sesame saltines?
I recently came across this recipe, on the latest fall edition of Bake from Scratch (which by the way is an amazing magazine that you should really subscribe to, if you like baking). It is worth a try, because it is incredibly simple and yet the result is delicious: crunchy nutty crackers, salty and slightly bitter at the same time.
You probably have all the ingredients already in your pantry. If not, this recipe is actually very versatile so you can twist it a bit to make it fit what you have. Don’t skip the beer though, because it really gives the crackers a very special flavour. Overall, it will not take you longer than one hour from start to finish, so hurry up: it’s not to late to host your home-baked happy hour!
Ingredients (makes about 60) – From Bake from Scratch
- 1 cup (140 g) all-purpose flour
- 1/2 cup (80 g) whole wheat flour
- 3 tablespoons olive oil
- 3 tablespoons toasted sesame seeds (or mixed seeds that you like)
- 3/4 teaspoons (4.5 grams) salt, plus some more for sprinkling
- 1/2 cup of IPA beer at room temperature (I used Monumental IPA from Port City)
- 1 tablespoon IPA beer for brushing
Preheat over to 400°F (200°C).
In the bowl of a mixer or food processor mix flours, sesame seeds and salt. Slowly add the oil and 1/2 cup beer, and mix until the dough comes together in a ball.
Knead the dough about 2-3 times on a lightly floured surface, then divide in half. On a lightly floured piece of parchment paper, and roll half of the dough into a 12-inch square. Using a fluted pastry wheel, cut the dough into 2-inches squares. Dock the dough all over with the blunt hand of a wooden skewer.
Lift the parchment paper and place on a large baking sheet. Repeat with the second half of the dough.
Lightly brush with the remaining 1 tablespoon IPA and sprinkle with some more salt. Bake until golden brown, 12-15 minutes, rotating the pan once.