Monday, March 13, 2006

Going Crackers...again

You've seen these crackers before as part of Paper Chef #16 where I'd turned them into "Ozcars" but here's the recipe behind them presented in a more traditional shape.

crackers© by haalo


2 cups plain flour
2 teaspoons baking powder
60ml Olive oil
1/2 teaspoon Gomasio (Sesame seeds and sea salt blend)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon poppy seeds
1/2 teaspoon nigella seeds
1/2 cup water

In a food processor, add in the flour, baking powder and seeds - pulse to mix. Then add the olive oil and water and process until it begins to form a dough.
(Naturally you can do this all by hand if you wish)

Take it out of the processor and knead lightly until the dough is smooth. This dough doesn't need any chilling so it's ready to go straight away (in fact if you place it in the fridge the surface will tend to dry out).

Roll the dough out until it's at your preferred thickness. It get the squares I used a ruler and just cut along the length of the dough to form strips and then using the width of the ruler I used it as a guide for cutting the rough squares. Of course, you can use cutters to produce whatever shape you desire.

Lay the cutouts onto baking paper and brush with a little olive oil - if you like you can sprinkle extra seeds or seasoning on the surface - it really is up to you.

Bake in a moderate oven 180°C/350°F until golden brown, about 15-20 minutes. Cool on a wire rack.

These keep remarkably well, and even left in the open after a week still retain their crispness, though it's always best to store in a sealed container.

This recipe is also very versatile, just change the seeds and you change the flavour - try using fennel seeds and sea salt or for a slightly Japanese nod, use Dulse Flakes or even curry powders to give some kick and perhaps even dried chilli. The limit is your imagination.


  1. I think I'll try this out, replacing half the flour with whole wheat flour.. I hope it works! Thanks for the recipe.

  2. Hi Erin

    Whole wheat should work - you could probably even add oats or other types of grain - they all add texture. You might need to add a little more water to compensate for using the whole wheat.

    Let me know how they turn out.



© Cook (almost) Anything at Least Once | All rights reserved.