It’s funny, but I have never thought of making crackers. When I am entertaining, I go out and buy them. I will make crostini, but never crackers. I was working on appetizer recipes the last couple of months, and started thinking about it. I remembered these great little Greek butter and sesame crackers I had once, and decided to make the plunge. It turns out making crackers is not much different from making biscuits or pie dough. It took a few times to get my recipe where I wanted it, but now it is a breeze to make them. I made them for Thanksgiving and they were a big hit. I am so excited to start making them and possibly other crackers when I entertain. It gives a little something extra to an appetizer spread. These crackers are delicious, unique, buttery, and have a great cookie/cracker texture. They are great by themselves and also pair nicely with cheese dips, especially my Garlic Feta Cheese Dip. I hope you get a chance to try them and make them part of your holidays or next appetizer spread.
If you don't have cold water, place the water in the freezer to cool down. I put the water in a stainless measuring cup, to bring the temperature down faster. Grease a baking pan and beat the egg white, and set aside.
Sift the flour and mix well with the salt. Cut the butter into small cubes and add to the flour. 'Cut' the butter into the flour, until well incorporated and only small pieces of butter are seen within the flour. I use a pastry blender and manually perform this step. Once this is complete, add the cold water and stir until incorporated. Mix it with your hands until it forms a dough. It will be dense and a little shaggy, like a biscuit or pie dough. You don't want to over mix it, just bring it together.
Roll the dough out to 1/8 inch thickness, and cut with a round cookie or biscuit cutter, which is 2 in. in diameter. Place on a greased baking sheet and brush each cracker with the egg white and sprinkle sesame seeds on each cracker.
Place in the oven and bake for 20 minutes. They are done when golden brown on the bottom and just turning golden brown on the top. If there are areas where the egg white was brushed on thicker, it will be a little darker.
Place on a cooling rack. Once cool, store in a sealed container for several days.
These are a great make-ahead item and can be made 2 days before an event.