*  Exported from  MasterCook  *

                            SESAME CORN CHIPS

Serving Size  : 50   Preparation Time :0:00

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1-1/2   c            Corn flour
     3/4   c            All-purpose flour
     1/4   ts           Salt
     1/2   c            Sesame seeds, toasted
   1       tb           Oil
   1-1/2   ts           Soy sauce or Tamari
   1       c            Water
                        Salt for the tops (opt.)

  "Set these Sesame Corn Chips next to a bowl of
  homemade guacamole for a surefire hors d'oeurves
  success. A pitcher of spiced tomato juice would
  provide a pleasing addition.

  350°F 18 to 25 minutes

  Preheat the oven to 350°F.
  
  Stir together the flours, salt, and toasted sesame
  seeds in a large bowl or in the food processor. Add
  the oil and blend until the mixture resembles coarse
  meal. Add the soy sauce and blend in enough of the
  water to form a dough that will hold together in a
  cohesive ball.
  
  Divide the dough into 2 equal portions for rolling. On
  a floured surface or pastry cloth, roll as thin as
  possible, to about 1/16 inch. Sprinkle with salt if
  desired and roll over the top of the dough with the
  rolling pin to press in the salt. With a sharp knife,
  score the dough into 2-inch squares. Prick each square
  2 or 3 times with the tines of a fork.
  
  Bake for 15 minutes. Turn over and continue baking
  another 32 to 20 minutes. Cool on a wire rack.
  
  These crackers will crisp as they cool. If they are
  not crisp enough after cooling, put them back in the
  oven for a few minutes longer and allow them to cool
  again.

  Yield: 40-50.
  
  VARIATION: Try other roasted seeds, such as poppy
  seeds.
 
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