Baked Layered Scallion & Sesame Whole‑Wheat Cracker Wedges
Crisp, layered whole‑wheat cracker wedges studded with scallions and sesame, baked until deeply golden.
Best for Whole‑grain crisp snack to satisfy savory cravings
These crackers riff on the flavors of scallion pancake but are entirely baked, vegan and whole‑grain—thin, crisp wedges with visible layers and nutty sesame notes. The dough is rolled thin, brushed with a scallion‑sesame oil, stacked and sliced into wedges for a flaky, repeatable crunch. Make a batch to snack on all week; they keep well in an airtight tin.
Ingredients
- 220 g Whole-wheat flour
- 6 g fine sea salt
- 4 g cane sugar
- 90 ml warm water
- 40 ml neutral oil
- 15 ml toasted sesame oil
- 15 ml soy sauce , contains soy
- 80 g scallions , thinly sliced (about 4 medium stalks)
- 25 g sesame seeds , reserve about 5 g for finishing
- 5 g sesame seeds (optional – can be omitted)
Instructions
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1
Make the dough: in a bowl whisk together whole‑wheat flour, salt and sugar; stir in neutral oil and warm water until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly until smooth (2–3 minutes). Cover and let rest 20 minutes to relax the gluten—this makes the dough easier to roll very thin.
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2
While the dough rests, mix the scallion‑sesame filling: combine toasted sesame oil, light soy sauce and sliced scallions in a small bowl; fold in 20 g of the toasted sesame seeds and let sit 5–10 minutes to soften the scallions and blend flavors.
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3
Divide and roll: divide the dough into 3 equal pieces. On a lightly floured surface roll each piece as thin as possible (aim for ~2–3 mm) into roughly 18 × 20 cm rectangles. Brush the first sheet thinly with the scallion-sesame mixture (reserve any liquid), sprinkle some sesame seeds, then place the second sheet on top and repeat; top with the third sheet.
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4
Form and chill: roll the stacked sheets tightly into a log (short edge to short edge), seal the seam, wrap in plastic and chill 20–30 minutes until firm enough to slice cleanly—this preserves the layers when baking.
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5
Preheat the oven to 190°C (fan 170°C). Line two baking sheets with parchment.
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6
Slice and arrange: unwrap the chilled log and cut into 24 even rounds (about 1–1.5 cm thick). Place each round flat on the prepared sheets and gently press each into a low wedge shape (slightly flatten the top so layers splay a bit). Brush the tops lightly with neutral oil, sprinkle the reserved sesame seeds (and black sesame if using). Leave 2–3 cm between pieces.
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7
Bake until golden and crisp: bake at 190°C for 18–22 minutes, rotating sheets halfway; edges should be deeply golden and the crackers feel firm and dry when touched. If they brown too quickly, reduce oven to 180°C and continue until crisp.
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8
Cool completely on a rack (10–15 minutes) to let the crackers crisp fully before storing in an airtight container for up to 5 days.