Seedy Crackers

IMG_2574Unlike the Cheese Sable, these are specifically aimed at complementing a cheese board.

A traditional dry cracker with a ‘snap’, vary the seeds to give different effect.  The dough can be stored in the fridge for a couple of days, or roll out, cut and freeze raw until needed.

Perfect with a nice glass of wine


  • 250g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Black Pepper
  • 60g Butter
  • 2 Tbsp Sesame Seeds
  • 1 Tbsp Linseed (Flax seeds)
  • 1 Tbsp Poppy Seeds
  • About 100ml cold water


  • Blitz the flour, baking powder, pepper and butter in a food processor, or rub the butter in by hand
  • Stir in the seeds then tip onto a clean surface
  • Make a well in the centre and add most of the water.  Bring together into a smooth dough
  • Flatten out and wrap in clingfilm. Refrigerate until needed
  • Roll the cold dough out between 2 sheets of silicon sheeting or baking parchment until about 2mm thick
  • Use a pizza knife or any small biscuit cutter to cut out the biscuit shapes
  •  Transfer to baking sheets – these will not spread so you don;t need to leave a lot of room between each piece
  • Prick each piece with a fork 2 -3 times
  • Bake for about 25 mins at 160oC fan until golden and allow to cool on a rack



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