Crispy Sesame Crackers Without Butter or Oven
Crispy sesame crackers baked in a frying pan or oven without butter.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Savory sesame crackers made easily without butter or an oven. Rolling the dough thin inside a plastic bag yields an extra-crispy texture, making them a wonderful snack.
- Servings
- about 1–2 servings
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Brown sugar (or white sugar)30 g (2 tbsp)
- Cooking oil30 g (2 tbsp)
- Milk (or water)30 g (2 tbsp)
- Cake flour100 g (1 cup)
- Baking powder1/4 tsp
- Salta little
- Toasted sesame seeds (or black sesame seeds)20 g (3 tbsp)
- Use whatever oil you have at home, such as grapeseed, olive, or corn oil.
- Shape the dough into a ball and let it rest in the refrigerator for 30 minutes.
Steps
1. Add the brown sugar, cooking oil, and milk (or water), and whisk until the sugar dissolves.
I failed once baking these sesame crackers because using white sugar didn't give them good color, so I used brown sugar today.
(Use whatever oil you have at home, such as grapeseed, olive, or corn oil.)
2. Sift the cake flour, baking powder, and salt together 2 to 3 times, add to step 1 along with the toasted sesame seeds, and mix roughly.
3. Shape the dough into a ball and let it rest in the refrigerator for 30 minutes.
4. Place the dough inside a plastic bag and roll it thin with a rolling pin. The thinner it is, the crispier the crackers will be.
Rolling the dough inside a plastic bag prevents sticking and makes it easy to peel off at the end.
Once fully rolled out, tear open the top layer of the plastic bag.
5. Cut into bite-sized pieces with a knife, then prick holes with a fork.
This prevents the surface from puffing up while baking.
6. Arrange on a baking sheet, sprinkle sugar evenly over the top, and bake at 170°C for 10 to 15 minutes.
You may skip the sugar.
7. When baking in a frying pan, cook over very low heat.
If it is difficult to control the heat, stack an extra stove grate from your stovetop.
Once the bottom turns golden brown, flip them over and cook until they reach the same color.
When cooking the flipped side, the surface tends to lift, so press down gently with a spatula as they bake.
8. Once fully baked, simply let them cool.
Ppunwife's tips
- Rolling the dough inside a plastic bag prevents sticking and makes it easy to peel off at the end.
- Prick holes with a fork to prevent the surface from puffing up while baking.
- If it is difficult to control the heat in a frying pan, stack an extra stove grate from your stovetop.
- When cooking the flipped side, the surface tends to lift, so press down gently with a spatula as they bake.
- I baked them for 15 minutes, but start checking the color at the 10-minute mark to adjust the time.
FAQ
How do I control the heat when baking in a frying pan instead of an oven?
Cook over the lowest heat possible. If heat control is difficult, stack two stove grates and press gently with a spatula to cook both sides until golden brown.
Why prick the dough with a fork before baking?
It prevents the surface of the crackers from puffing up during baking.
Is there a way to roll the dough thin without it sticking?
Putting the dough inside a plastic bag before rolling it out prevents sticking and makes it easy to peel off.
What types of cooking oil can I use?
You can use any everyday cooking oil you have at home, such as grapeseed oil, olive oil, or corn oil.
