Savory Sesame Shortbread Crackers

Vinegar is the defining ingredient that creates the signature tender, crackly crumb by slightly inhibiting gluten formation. It leaves absolutely no sour taste behind after baking and should never be omitted.

Make sure your butter is completely softened at room temperature before mixing, and do not over-knead the dough once the flour is added. Knead only until the dough comes together into a soft, non-sticky mass.

This recipe yields approximately 40 to 45 crackers. The exact yield depends entirely on the size of the cookie cutters you use, which will also slightly affect your baking time.

You can easily shape the dough by hand. Roll it into small, walnut-sized balls and press them slightly flat, or form the dough into a log and carefully slice it into 0.5cm thick rounds before baking.

Aiming for 0.5cm is highly recommended. Thinner dough will easily burn in the oven due to the high fat content, while thicker pieces will bake into soft, dense cookies rather than crisp crackers.

Room temperature butter and eggs emulsify smoothly with the oil, creating a uniform fat dispersion. Cold ingredients will cause the butter to clump, resulting in an uneven texture and spreading during baking.

Store the completely cooled crackers in an airtight container at room temperature. Thanks to the high fat and low moisture content, they will stay fresh, crisp, and delicious for up to two weeks.

Yes. While nigella and sesame provide the traditional flavor profile, you can easily substitute them with poppy seeds, caraway seeds, or a sprinkle of flaky sea salt depending on your preference.