Black Sesame Rye Tombstone Crackers
Why this recipe works
- Rye with aromatic seeds: Whole rye contributes earthiness, sesame a nutty flavour and caraway an aromatic edge. The crackers need no extra seasoning at serving.
- Thin dough dries evenly: Thin, evenly rolled dough loses moisture during baking and turns crisp as it cools. Deep browning is not needed for crunch.
- A simple unleavened dough: Water and olive oil bind the flours without yeast or eggs. Resting briefly makes the dough easier to roll.
Get the most out of this recipe
Ingredient notes
- Use whole rye flour: Whole rye gives earthy flavour and visible grain texture. Plain flour helps the dough hold together when the thin shapes are lifted.
- Keep caraway and cumin distinct: Caraway gives a fresh, aromatic edge. The listed cumin substitution tastes warmer, so choose according to the other food on the platter.
Texture tips
- Check the thickness at the edges: Run your hand lightly over the baking paper as you roll to feel thick patches. Even thickness matters more than perfectly matching outlines and helps the whole batch finish together.
- Prick the rolled shapes: Make the fork holes before baking, as directed. They let steam escape through the thin dough and help the broad tombstone shapes stay flat.
- Judge a cooled cracker: Let a cracker cool before judging its centre. Return soft pieces to the oven as directed; hot crackers can still feel flexible.
Make-ahead tips
- Cool before closing the container: Let the whole batch cool completely before packing it airtight. Trapped warmth releases moisture into the container and softens the crackers you have just dried.
- Protect the thin shapes: Pack the crackers flat in a rigid container once completely cold. Their broad outlines break more easily if stood upright or packed beneath heavier food.
Serving ideas
- Put dips alongside the crackers: Serve dips separately so each cracker stays dry until it is eaten. These thin shapes suit a small amount of dip rather than a heavy loaded topping.
- Use broken pieces for soup: Crush broken crackers for a crunchy soup topping and scatter them on just before serving. Keep the crumbs dry and within the same storage limit.
Equipment you'll need
Ingredients
Instructions
- Mix both flours, the sesame seeds, caraway and salt. Add the oil and water, then mix and knead briefly into a firm dough.
- Cover and rest for 15 minutes so the rye flour absorbs the water. Heat the oven to 180°C (355°F) and line 2 trays.
- Divide the dough in half and roll each portion between sheets of baking paper to 2 mm thick. Cut a total of 24 rectangles about 6 × 12 cm, rounding the upper corners with a knife to suggest tombstones; reroll the scraps.
- Transfer to the trays with small gaps and prick each cracker several times with a fork. Keep the shapes flat and leave them unlettered.
- Bake for 18–22 minutes, rotating the trays halfway, until dry and firm with lightly browned edges. Remove thinner crackers as they finish and give thicker ones a few extra minutes if needed.
- Cool on a rack for 15 minutes until crisp throughout. Serve flat or lean a few against one another on a platter; the crackers are not strong enough to support heavy toppings.
Recipe notes
Tips
- An even 2 mm thickness matters more than identical outlines. Taste only after baking, and bake any soft crackers a little longer before cooling again.
- Use 2 trays about 30 × 40 cm and keep the rolled dough uniformly thin. If the shapes do not fit without touching, bake in extra batches and allow additional time.
Substitutions
- Replace the caraway with cumin seeds in the same quantity for a warmer spice flavour.
Storage
- Store completely cold crackers in an airtight container in a dry cupboard for up to 5 days. Keep them separate from moist dips; do not refrigerate or freeze. Crush broken crackers for a crunchy soup topping, adding them only at serving time and within the same storage limit.
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Recipe overview
- Servings: 24 pieces
- Yield: rye tombstone crackers
- Total time: 1h 20min (35min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Gluten Sesame Wheat
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