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Poppy and sesame seed crackers

Poppy and sesame seed crackers

Name: Poppy and sesame seed crackers
Yield: Makes about 25
Cuisine: British recipes

Easy
December 2009

Easy
December 2009

Makes about 25
Takes 20 minutes to make, 20-25 minutes to cook, plus resting

Do you have a cheese fiend in your life? Then how about making a parcel up of these poppy and sesame seed crackers, our Pear chutney and some top-notch cheese? You’ll have a friend for life. Can be frozen.

Freezable

Nutrition: per serving

Calories: 60kcals
Fat: 3.4g (1.5g saturated)
Protein: 1.4g
Carbohydrates: 7.9g (0.1g sugars)
Salt: 0.1g

Nutrition: per serving

Calories: 60kcals
Fat: 3.4g (1.5g saturated)
Protein: 1.4g
Carbohydrates: 7.9g (0.1g sugars)
Salt: 0.1g

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Ingredients

250g plain flour
1 tsp baking powder
½ tsp sea salt
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp black pepper
60g unsalted butter, cold, chopped

Ingredients

250g plain flour
1 tsp baking powder
½ tsp sea salt
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp black pepper
60g unsalted butter, cold, chopped

Method

Preheat the oven to 180°C/fan160°C/ gas 4. Line 2 baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don’t overmix.
Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool.

Method

Preheat the oven to 180°C/fan160°C/ gas 4. Line 2 baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don’t overmix.
Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool.

delicious. tips

These will keep for 5 days, stored in a cool place in an airtight container. To freeze: pop the cooled crackers in a bag and freeze for up to 8 weeks.

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