Savory Sesame Shortbread Crackers

Instructions

1. Prep
   01

   Whisk together the wet base and flavorings

   Grab your mixing bowl and toss in the softened unsalted butter, neutral vegetable oil, one whole egg, and one egg white, saving that extra yolk for later. Give it a good whisk with the sugar, salt, and vinegar until it comes together into a completely smooth, emulsified mixture.

   4 3/8 oz unsalted butter1/4 cup neutral oil2 eggs1 tbsp granulated sugar1 tsp salt1 tsp vinegarMixing bowl
2. 02

   Gently bring in the flour and leavener

   Sift your all-purpose flour and baking powder right over the wet bowl in a few steady batches. Use your hands to softly bring and fold everything together until you have a supple, non-sticky dough. Don't overwork it here, or you'll lose that melt-in-your-mouth crumb.

   14 oz all-purpose flour10 g baking powderSieve
3. 03

   Roll out the dough and cut your shapes

   Sandwich half of the dough between two sheets of parchment paper so it won't stick without having to dust on extra flour. Use your rolling pin to take it down to an even 0.5-centimeter thickness. Stamp out your shapes using whatever cookie cutters you like, then gently shift them over to a parchment-lined baking sheet.

   Parchment paperRolling pinCookie cuttersBaking sheet
4. Finish
   04

   Brush with yolk and top with seeds

   Give that reserved egg yolk a quick fork-beat and brush a generous coat across the surface of each cut cracker. Scatter a nice, even sprinkle of nigella seeds and sesame seeds over top, patting them down very gently so they stay anchored while baking.

   2 eggs1 tbsp nigella seeds1 tbsp sesame seedsPastry brush
5. Cook
   05

   Bake until beautifully crisp and golden

   Slide the baking sheet into an oven preheated to 170C (340F) and bake for around 20 to 25 minutes. Keep an eye on them toward the end; you're looking for a rich golden color over the tops and nice, crisp borders. Pull them out and let them cool right on the sheet so they can set into their snappy texture.

   20:00