| 1 | Surprise your family or guests with freshly baked crackers. |
| 2 | For special occasions, use cookie cutters to make them into imaginative shapes. |
| 3 | Serve them with a dip for an appetizer or pack them in a lunch. |
| 4 | Crackers will keep for two to three weeks stored in an airtight container. |
| 5 | If the crackers lose some of their crispness, heat them at 250°F for about 5 minutes. |
| 6 | directions: =========== position two racks in the center and the bottom third of the oven, and preheat the oven to 350°F. |
| 7 | spread 2 tablespoons sesame seeds on each of three unoiled baking sheets. |
| 8 | This will prevent the crackers from sticking and will give them a delicious crisp bottom. |
| 9 | put the water, oil, and salt in a small bowl until combined. |
| 10 | Stir in the ?cup sesame seeds. |
| 11 | Add the water-oil mixture and mix to form a rough dough. |
| 12 | Knead the dough in the bowl to form a ball, and turn out onto a lightly floured work surface. |
| 13 | lightly flour a rolling pin. |
| 14 | Roll the dough out into a 22- by 14-inch rectangle, about 1/16-inch thick. |
| 15 | Using a fork, prick the dough all over to release trapped air and keep the dough flat. |
| 16 | With a pizza wheel or sharp knife, cut the dough into 2-inch squares or other shapes, or cut shapes with a 2-inch cookie cutter. |
| 17 | using a spatula, transfer the crackers to the prepared baking sheets. |
| 18 | Bake until the crackers are light brown and firm to the touch, 15 to 20 minutes, switching the positions of the sheets halfway through the baking time. |
| 19 | When the first two sheets are finished, remove them, and bake the third one as directed. |
| 20 | Cool completely. |
