Name: Honey Soy Sesame Graham Crackers
Prep time: 10 min
Cook time: 10 min
Yield: 6 servings (3 halves per serving)
Cuisine: Fusion
Ingredients: 9 full cracker sheets (1 'sleeve') honey graham crackers ((for testing purposes, I used Nabisco Honey Made Grahams)); 3 tablespoons mild honey; 1 tablespoon soy sauce; 1 tablespoon toasted sesame seeds ((I used Organic Toasted Sesame Seeds - Unhulled)); 1 tablespoon toasted black sesame seeds ((I used Organic Black Toasted Sesame Seeds - Unhulled))

Honey Soy Sesame Graham Crackers

This recipe makes a nice, light, on-the-go snack, a coffee-break nibble, or a different dessert offering. FYI, I haven’t tested this recipe with any other brand of graham crackers — just the brand mentioned in the ingredients list below.© The Working Lunch Project

CourseDessert, Snack
CuisineFusion

Servings	Prep Time
6servings (3 halves per serving)	10minutes

Cook Time	Passive Time
10minutes	24minutes

Servings	Prep Time
6servings (3 halves per serving)	10minutes

Cook Time	Passive Time
10minutes	24minutes

Ingredients

9full cracker sheets (1 ‘sleeve’) honey graham crackers(for testing purposes, I used Nabisco Honey Made Grahams)
3tablespoons mild honey
1 tablespoon soy sauce
1tablespoon toasted sesame seeds(I used Organic Toasted Sesame Seeds – Unhulled)
1tablespoon toasted black sesame seeds(I used Organic Black Toasted Sesame Seeds – Unhulled)

Instructions

Preheat oven to 325° F.
Line 2 rimmed baking sheets with a silicone baking mat each.
Break each cracker sheet in half (to create two 2 1/4″ X 2 1/4″ squares). You will wind-up with 18 of these. It’s easier to break the cracker sheet in half top-side down (holes down) — I don’t know why, but it is — you’ll get fewer ragged edges. Set aside on a plate.
In a large, shallow bowl, thoroughly combine the honey and soy sauce.
In a small bowl, combine the sesame seeds.
Working quickly, dip half the cracker halves (9) top-side down in the honey-soy mixture (you’re coating the tops only), place top-side up 1 1/2 inches apart on one baking mat, and sprinkle with half the sesame seeds. The point here is to get the seeds on top of the cracker halves while the honey mixture is still wet on top of each cracker half. The honey will then act as ‘glue’ to ‘set’ the seeds during baking.
Bake the 9 crackers for 10 minutes. Remove rimmed baking sheet from oven and let the crackers rest 2-3 minutes on the hot pan before gently removing them, with a cake-turner, to a wire rack to cool completely, about 20 minutes. Be careful with them while they’re hot as they will be soft and almost cake-like until they cool and harden.
Once you remove the first pan from the oven, and have the first 9 crackers cooling on a wire rack, Repeat the same process with the other 9 halves.
Don’t be tempted to coat and bake all the crackers at once because the end result will be more chewy than crunchy. The idea here is crunchy around the edges and chewy toward the middle of each cracker.
Store at room temperature in an airtight container. These will probably keep a week or two, although they’ve never lasted that long in my house.

Recipe Notes

Nutritional facts per serving:

148 calories

4g fat

286mg sodium

28g carbs

1g fiber

2g protein