Poppy and sesame seed crackers

Poppy and sesame seed crackers
  • Serves icon Makes about 25
  • Time icon 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.

Nutrition: per serving

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

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

  1. 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.
  2. 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.
  3. Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
  4. 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.
  5. Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool. 

delicious. tips

  1. 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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