Saked Snack Cracker Recipe

Combine dry ingredients

Whisk together the all-purpose flour, rice flour, semolina (if using), baking powder, kosher salt, and sugar in a large bowl until evenly distributed.

Cut in butter

Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add oil and sake

Stir in 1 tablespoon neutral oil. Pour in 2 tablespoons of the sake and mix lightly until the dough just starts to come together. The sake adds flavor and a delicate crispness.

Add ice water

Add the ice water gradually (about 2–3 tablespoons as needed) and, if necessary, the remaining 1 tablespoon sake to bring the dough into a cohesive but not sticky ball. Do not overwork — mix until it just holds together.

Chill dough

Flatten the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the butter and relaxes the gluten for crisp crackers.

Prepare seasoning wash

In a small bowl, combine the remaining 1 tablespoon sake, 1 teaspoon soy sauce, 1/2 teaspoon white sesame oil, and lemon or yuzu zest if using. Whisk until blended. This will be brushed on before baking for savory sake flavor.

Preheat and prepare sheet

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.

Roll out dough thinly

Divide the chilled dough in half for easier handling. On a lightly floured surface (use a little rice flour to minimize sticking), roll one portion as thin as you can — about 1/16 inch (1–2 mm). The thinner the dough, the crisper the cracker.

Brush and seed

Lightly brush the rolled dough with a thin film of the sake-soy seasoning wash. Sprinkle toasted sesame seeds evenly across the surface, pressing them gently so they adhere. Optionally score the dough into rectangles or rounds with a knife or pizza cutter to make breakable crackers.

Dock dough

Use a fork to prick the dough evenly to prevent large bubbles from forming during baking. Transfer the rolled dough to the prepared baking sheet using a spatula or by rolling it onto the rolling pin, then unrolling onto the sheet.

Bake crackers

Bake in the preheated oven for 12–18 minutes, rotating the baking sheet halfway, until the crackers are uniformly golden at the edges and crisp. Thinner crackers will finish sooner; watch closely to avoid burning.

Brush and salt

Remove the crackers from the oven. While still hot, lightly brush with the remaining neutral oil (about 1 teaspoon per sheet) and sprinkle with coarse sea or flaky salt to taste. If you prefer a more pronounced sake aroma, very lightly mist or brush with the remaining small amount of uncooked sake immediately after baking and allow alcohol to evaporate for a minute.

Cool and store

Allow crackers to cool completely on a wire rack to reach maximum crispness. Once cool, break along the scored lines. Store in an airtight container at room temperature for up to 5–7 days.