Crispy & Savory Sesame Seed Crackers (Kkae-twie)
Nostalgic Recipe: Homemade Sesame Seed Crackers & Kkae-twie
Rediscover the delightful crunch and sweetness of ‘Kkae-jeonbyeong’, a nostalgic Korean snack from childhood, now made at home with wholesome brown rice flour and a generous amount of sesame seeds. Also known as ‘Kkae-twie’, this unique cookie offers a delightful texture and flavor that’s hard to find elsewhere. We’ve recreated that beloved taste from the past, enhancing it with even more nutty sesame goodness and a satisfying crisp. Experience the healthy benefits of brown rice flour combined with the rich aroma of various sesame seeds. Let’s bake these irresistible, crunchy, and nutty sesame seed crackers together – a perfect treat for all ages!
Ingredients (Makes approx. 10 crackers)- 1 Egg White
- 15g Butter, melted
- 30g Sugar
- 20g Brown Rice Flour, sifted
- 40g Black and White Sesame Seeds (can be mixed or use one type, to your preference)
Cooking Instructions
Step 1
First, melt the 15g of butter. You can do this in the microwave by heating it for about 30 seconds twice, or until fully liquid. Adjust the time based on your microwave’s power.
Step 2
In a large bowl, add the egg white. Pour in the 30g of sugar. Using a whisk, gently mix the egg white and sugar until the sugar is dissolved. You don’t need to whip it into a meringue; just ensure it’s well combined.
Step 3
Add the 20g of sifted brown rice flour to the bowl. Whisk everything together until there are no lumps and the mixture is smooth. Properly incorporating the flour is key to a good texture.
Step 4
Pour the melted butter into the bowl. Whisk again until all the ingredients are well combined and you have a smooth batter.
Step 5
Add the 40g of sesame seeds to the batter. Switch to a spatula and gently fold in the sesame seeds, ensuring they are evenly distributed throughout the mixture without clumping. For a balanced nutty flavor, I used a mix of white and black sesame seeds in about a 1:3 ratio, but feel free to use your favorite type or adjust the ratio to your liking.
Step 6
Cover the bowl with plastic wrap or transfer the batter to an airtight container. Let it rest in the refrigerator for about 10 to 20 minutes. This chilling period will slightly firm up the batter, making it easier to shape.
Step 7
Line a baking sheet with parchment paper or a silicone baking mat. Place a cookie cutter or a small round mold onto the lined sheet. Spoon some batter into the mold and use the back of a spoon or a fork to spread it evenly and thinly within the mold. Spreading the batter thinly is crucial for achieving a crispy texture.
Step 8
Preheat your oven to 150-160°C (300-320°F). Place the baking sheet with the shaped batter into the preheated oven. Bake for approximately 12 to 15 minutes, or until the edges are golden brown. Baking time may vary depending on your oven. Once baked, carefully remove the crackers from the baking sheet immediately and place them on a wire rack to cool completely. They will crisp up as they cool.
Step 9
If you wish to create the curved ‘Kkae-twie’ shape, immediately after taking them out of the oven while they are still hot and pliable, carefully drape them over a baguette-shaped pan or a rolling pin. Allow them to cool in this position. As they cool, they will naturally take on a beautiful curved shape, resembling roof tiles. Be cautious of the heat during this step.
