Miso Sesame Crackers (Savory Thin Crackers with Umami)
White miso and sesame oil are worked into a simple flour dough, rolled thin, and baked until each cracker snaps cleanly with an audible crack. The first flavor to register is the miso's salty umami depth, followed by the lingering nuttiness of toasted sesame seeds and sesame oil. Rolling the dough as thin as possible is essential for even crisping - any thick spots will stay chewy while the rest dries out. A final scatter of flaky salt or cracked pepper before baking sharpens the overall flavor. Because they contain no butter or oil beyond the sesame, the crackers stay remarkably light and keep well in an airtight tin for several days. They work as a standalone snack, a vehicle for cheese and charcuterie, or a crunchy accompaniment to soup.
Adjust Servings
Instructions
- 1
Preheat the oven to 175C and line a tray with parchment.
- 2
Combine flour, sugar, baking soda, and salt in a bowl.
- 3
Mix miso, sesame oil, and water in, kneading just until a cohesive dough forms.
- 4
Fold in sesame seeds, then roll dough to 2 mm between two parchment sheets.
- 5
Cut into squares and dock with a fork.
- 6
Bake for 12-14 minutes at 175C, then cool completely to crisp up.
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