Black Sesame Seed Crackers

Hmmm...I really haven't much to say. Things have been fairly normal, though tiring, these days. Mostly, I am sick of driving in this horrible winter weather...I am so exhausted at the end of my days, from a day full of baking, and the stressful commute, that I haven't accomplished much lately. Realizing it's time for bed, and I've sat in the same chair for the last 4 hours, is wholly depressing.

However, on one of my more productive days, I made these Black Sesame Seed Crackers. Originally a recipe from my Christmas party, these crackers were so delicious and popular that I decided to make them again. My mom is in love with them, and so am I.

They have a very interesting flavour, which I struggled to describe...very seedy...and a bit sweet. I am happy with the significant amount of seeds in them, as opposed to entirely flour based crackers. I am trying to lean towards recipes with healthful significance beyond simply being without refined sugars. They are great to eat plain, with a savoury dip, like hummus, or, according to my mom, dipped in honey.

Notes on Black Sesame Seed Crackers:

• I used honey
• I used coarse sea salt
• I really didn't grind my seeds too thoroughly...
• I used a 1½  inch fluted cookie cutter and rolled them very thin. It made nearly 100 crackers
• Seeds:
• pumpkin
• golden flax
• flax
• chia
• sesame
• A note of caution: if you decide to use a cookie cutter, as I did, it takes a significant amount of time to roll the dough out, especially so very thin—however, rolling and rolling can be very meditative.