Parmesan & Seed Crackers

Posted on November 17, 2010

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Supermarkets are amazing at this time of year. I love the shelves laden with sweet treats and how normal products get boosted with decadent flavours. Redcurrant jelly suddenly comes with port, stuffing with cranberries and clementines and cheese with winter spices…perfect!

One of the things I really can’t resist, are all of the new crackers and breadsticks that come out for the festive season. To me, being sat around a table with cheese, wine, crackers and loved ones is the best thing ever!!! I buy so many of these crackers; sea salt and black pepper, rosemary and oatmeal, Gruyère cheese twists, flaky olive rounds… etc.. etc… Naughty nibbles are definitely excused in this environment!

Given my cheese and wine-making abilities are non-existent, the only homemade things I can bring to such a table are crackers and chutney and I’m working on both! These parmesan and seed crackers come from Popina’s book of baking, which is currently a cook-book favourite. Really easy to make, especially if you have a food processor. If you don’t, you’ll just need to use your fingers in place and add in a little extra time. Otherwise, you can make and bake these in about 90 minutes (40 of that is chilling time in the fridge!).

Parmesan & Seed Crackers

220g plain flour, 80g parmesan (finely grated), 1 tsp salt, 1 tsp vegetable bouillon, pinch cayenne pepper, 80g unsalted butter (cubed & chilled), 50ml water, 3 tbsp poppy seeds, 3 tbsp sesame seeds, 1 egg (beaten)

Put flour, cheese, salt, bouillon powder, pepper and butter in food processor and pulse until mixture resembles breadcrumbs. Add water and pulse until mixture comes together into a dough (should not be sticky). Transfer to a sheet of clingfilm, roll into a log (diameter about 4cm), wrap in film and chill in fridge for 10 minutes. Remove, brush log with egg and roll in the seeds (you may need to press these on with your hands) until evenly coated. Re-wrap in film and chill for 30 minutes. Heat oven to 150c/300f/GM2. Remove log from fridge and slice into 4mm thick rounds. Lay out rounds onto baking sheets lined with baking paper (leave space between each as they will spread slightly). Bake for 20 minutes or until pale gold. Remove and leave to cool. Will keep for 1 week in an airtight container (makes about 40 crackers).

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