Homemade Crispy Crackers

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tsp granulated sugar
  • 1/4 tsp salt
  • 1/3 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold water
  • 1  egg
  • 1 tbsp water
  • 1tsp coarse or flaky salt

Directions

  • WHISK flour with 2 tbsp sesame seeds, poppy seeds, sugar and salt in a large bowl. Using your fingers, work butter into the flour until it becomes crumbly. Gradually add water until it starts to form a ball. Add more water, 1 tbsp at a time, if needed. Divide dough into 4 portions and form into logs. Wrap in plastic wrap and refrigerate at least 1 hour.
  • PREHEAT oven to 425F. On a lightly floured counter, roll 1 log of dough into a long thin rectangle, about 6 × 16 in. Cut into 6 rectangles or triangles. Arrange on a cookie sheet and prick all over with a fork. Beat egg lightly with water, then lightly brush over each cracker. Sprinkle with some of remaining sesame seeds and coarse salt.
  • BAKE in centre of oven, flipping crackers over halfway through, until crisp, 11 to 13 min. Repeat with remaining dough. Serve with goat cheese, fresh figs, warmed olives and lavender honey.

Make-ahead tip: Dough can be made up to 2 days ahead. Keep refrigerated.

Storage tip: Crackers keep well, in a covered container at room temperature, up to 1 week.

Recipe Courtesy of – Chatelaine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s