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On 8/13/2018 10:54 PM, Lisa wrote: Hi, Burrys no longer makes these great sesame crackers. I’m looking for a copycat recipe. Mom served them with her wonderful chicken salad. They came in rye and onion as well. Thanks Lisa Sent from where the Tropics begin ??????????
Hello Lisa,
A lot of people miss those crackers. I found lots of laments, but no recipes, copycats, or tastes-likes.
The only current brand that I found to be mentioned in the same breath as Euphrates are "Ak Mak" sesame crackers.You might try those.
There are some sesame crackers recipes on the web, but I did not find any that even mentioned Euphrates. There is one below that you might use as a starting point, tweaking it until it tastes closer to Euphrates.
I will post this for reader input.
Phaed
Sesame Water Crackers 2 c All-purpose flour 1 tsp Baking powder 1/2 tsp Salt 2/3 c Warm water 1/3 c Vegetable oil 1 Egg white blended with 2 Tbs -water 6 tbs Sesame seed These crackers are excellent served with salad, soup, cheese or spreads. Makes about 4 dozen Preheat oven to 400 F. Lightly grease two 14x17-inch baking sheets. Combine flour, baking powder and salt in large bowl. Stir in water and oil, mixing until smooth dough forms. Halve dough. Flatten 1 piece into large square directly on 1 prepared sheet. Cut into 2 3/4 x 3 1/4-inch pieces, leaving in place on baking sheet. Pierce all over with fork. Brush generously with egg white mixture. Sprinkle with half of sesame seeds. Repeat with remaining half of dough. Bake until crackers are dry and golden, 10 to 12 minutes. Cool on racks. Store crackers in airtight container. ---------------------------------------------------------------- Thank you! I will give a try and send you my comments. Also, will see if I can find Ak Maks.
Amazon has them.
On 10/16/2018 3:52 PM, lisa wrote: I got a pack of the Ak Man crackers and was sorely disappointed. A) expensive for so few crackers. B) very little sesame flavor C) other flavor non existent I won't buy these again. But I will try the recipe you sent. Thank you kindly, Lisa