Sesame Stick is one of my famous well known sweet, salty and crunchy crackers always being on top of my friends’ wishlists. It stays fresh for a long time and you can bake a big batch of it and freeze it up to 3 months.
INGREDIENTS
1/2 cup sunflower oil
2 tbsp. of butter or margarine for vegan and vegetarians
1 tbsp. of vinegar
½ cup of water
2 egg whites (yolk is for the glaze) (vegan or vegetarians can replace the egg whites with extra 3 tbsp. of water)
1 tsp of baking powder
4 tbsp. of sugar (you can have less sugar if you want to)
1 tsp of salt
3 cups flour (plus some extra to use while rolling)
½ cup of sesame and nigella seeds
2 egg yolks for egg wash (vegans can always use coconut oil instead)
Mix all the ingredients in a big bowl (except for the egg yolks and seeds). Afterwards, knead the dough until becomes soft and consistent. Cut your dough into two halves. Roll out your dough, cut the sides to give it a square shape.
Egg-wash the dough (or use coconut oil) and then sprinkle as much as seeds you like on top.
Divide your flat dough into two halves and get a sharp knife or pizza cutter. Start cutting your dough on a straight line to get as many thick stripes as you like. The thickness is totally up to you;
I usually cut them an inch thick. Put the sticks on a greased oven tray.
Preheat the oven to 175 C and bake them for about 25-30 minutes or until they get golden brown.
ENJOY