Scallion and Sesame Chicken Crackers

Everyone knows to make yummy chicken soup from a leftover roast, but what would you do with leftover chicken soup? I say nothing goes to waste and turn it into crackers! They’re easy to make, tasty and very versatile to serve. These little munchies taste just like the store bought kind, without the extra chemicals and preservatives.


Ingredients (makes about 3 dozen 4cm wide crackers):

2.5 cups plain flour

0.5 cup softened butter (salted)

0.5 cup chicken stock (clear and strained)

0.5 cup finely chopped scallion (spring onion)

3 tbsp black sesame seeds

1 tbsp sugar

2 tsp salt (1 tsp if chicken stock is salty)


Combine chicken stock and butter in an electric mixer and turn it on low. At the same time, slowly add in flour, sugar, salt, sesame seeds and scallion.

Mix until you get a non-sticky dough and knead well for 2 minutes.

Let it rest in a bowl covered with a moist towel for 30 minutes.

Preheat oven to 200 degrees C (400 degrees F).

On a dusted surface, roll out dough to 0.25 cm thick and punch out using cookie cutter.

Transfer to baking tray lined with parchment paper and using a fork, pierce the top of each cracker three times.

Bake for 13 minutes or until crackers turn light brown. I suggest standing by your oven from 10 minutes as they overcook very quickly.

Allow them to cool completely before enjoying. They can be stored in an airtight container for over a week.




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