In my research and from the recipes I've tried, I've come to the conclusion that graham crackers seem to have a wide definition. I really don't see why you can't call these graham crackers. But if it bothers you, just call it honey-sesame crackers.
Mix dry ingredients in a bowl. I recommend using a mixer or food processor to evenly distribute the honey and oil. Then, gradually add water and mix or hand kneed until dough forms a ball.
On lightly floured parchment paper or on a Roul-pat (or between two Silpats), roll the dough out. Mine became roughly 9 x 13 in size. Cut into shapes. Place on lined baking sheet close together, but not touching. Bake at 350 degrees for 13-15 minutes per tray. (The original recipe says to do 15-20 and rotate the trays throughout the processes. It's easier on me as I chase Nora to just do one tray at a time.)
Ever since my nutrition class (that happened longer ago than I care to think about) told me how important sesame seeds were to the vegetarian diet because they are high in iron, I've liked them. Not that I didn't love sesame hamburger buns before. But I really had interest in them after that. Which is why this very recent recipe from the New York Times food blog got my attention.
You can see a picture of the adorable rabbit-cut crackers I made. They were so cute, but they took so long. I figured I would save such energies until Nora really cares about the shape of her food. Meanwhile, I'll just make cheese sticks. And I've updated the recipe slightly, which has made a huge difference to me. Feel free to say otherwise.My big move was to add 1/2 a teaspoon paprika for nice color.
Adjusted Dilled Havarti Cracker Recipe
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 Tablespoons and 2 teaspoonsunsalted butter
6 oz. (3/4 block from Aldi or 1 1/2 cups coursly grated) Havarti cheese, grated
1 Tablespoon dried dill
1/4 teaspoon herbed salt
1/2 teaspoon paprika
I learned the last time that I don't have to pre-shred the cheese. I just throw it in the processor with the butter. Just cut them into a few cubes. Because I just have a mini food processor, I don't wait for the dough to form a ball, I just get two halves of the batch well mixed and then mold them together myself. I've learned that they cook far better when spread apart instead of in a full sheet like I originally made them.
We--Paul and I--have been on a mission. We'd like to serve Nora crackers with a little less additives and that are a little healthier. Some people might call that "processed" but I hasten to clarify. After all, if I'm using a food processor, it seems like the recipe is rather processed. My goal is to have fewer ingredients, adding more whole wheat flour when possible. And hopefully creating a cheaper product while I'm at it.
Recipe for Dilled Havarti Whole Wheat Crackers
Based on Smitten Kitchen's Cheddar Cracker recipe.
1/2 cup whole wheat flour
1/4 cup all-purpose flour
4 Tablespoons unsalted butter
6 oz. (3/4 block from Aldi or 1 1/2 cups coursly grated) Havarti cheese, grated
1-2 Tablespoons fresh dill
1/8 teaspoon herbed salt
Combine ingredients in a food processor. Run until a ball of dough forms. (The original recipe says 2 minutes. Mine was faster than that in two smaller batches.) If dough feels too soft or difficult to handle, wrap in parchment and freeze about 10 minutes. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut cracker shapes as desired. Bake about 1/2 inches apart on cookie sheet, preferably lined, at 350 for 12-17 minutes. You want the crackers to be slightly browned on the edges.
No one is paying me to say that. Sure wish they would. I love these crackers. They are fabulous with hommus, tomatoes, and cucumbers. I've also used them with a Caprese salad. The easiest way to describe these? An everything bagel, only thinner. It has sesame seeds, poppy seeds, garlic, onion, and caraway seeds. So very good.
I've only seen them at Costco, and only once every 6 months or so at that. When I do see them, I stock up. So now that you have a picture in your mind, run out and stock up, too!
For an all-girls mini party, I needed a simple mid-afternoon snack to be more of the main dish for a small group. I already had some crackers made of a variety of seeds--flax, poppy, sesame,etc. The crackers have a great and unique flavor. I simply wanted something to add to them. I then selected a plain, but well seasoned hummus and a medium salsa as dips.
