Seedy Crackers

Unlike 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

Ingredients

• 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

Method

• 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