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Saturday, March 10, 2012

Salty poppy seed crackers

I was daydreaming about these thin poppy seed crackers we used to have as kids: crispy, seedy and salty, we'd eat our way through a packet in no time.  So I thought I'd try making something similar.  I liked the idea of using olive oil as a fat, so went from there.

1 cup flour
1/2 tsp salt
1 tsp sugar
1 tbsp olive oil
1 tbsp poppyseeds
1/2 tbsp sesame seeds
~3 tbsp fake milk
more fake milk and sea salt to finish

Heat the oven to 300F.  Put the flour in a bowl with the salt and sugar and mix with a fork.  Add the olive oil and rub in to disperse evenly.  Mix in the seeds.  Add fake milk and mix until you have a stiff dough (modify volume of milk accordingly).

Lightly flour a worktop and roll out the dough to about 2-3mm thick.  Cut into pieces (irregular polygons seemed like the way to go) about 6-8cm across.

Line a baking sheet with greaseproof paper.  Put the cut-out shapes on it, brush them with fake milk and sprinkle with sea salt.  Bake for about 30min, until crisp but not really coloured.
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