Tuesday, 1 October 2013

Poppyseed crackers to go with cheese

And sure enough the damson, rosemary and vanilla jam was served with cheese. With goat's milk gouda and brie de mieux to be precise. The stench of which might abandon my fridge... never?

It's strange how tastes change - as a kid jam was something we couldn't get enough of with pancakes. Now it's something we have with pat├ęs! And cold cuts! And cheeses!

To go with cheese and the jam I made some poppy seed crackers the recipe for which I found in that picnic book that frequently revisited recipe for galette , too, came from. 


This recipe makes 30 crackers

5 dl all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
2 tbsp poppyseeds
2 tbsp sesame seeds
60 g butter, cold and cubed
1,25 dl ice water

Preheat the oven to 180°. Sift the flour, salt and baking powder into a bowl. Blend in the seeds and pepper. Rub in the butter so you're left with a crumbly mixture. Then make a well in the middle and add water. Using a flat-blade knife bring together to a soft mixture adding more water if needed. Form a soft dough ball and divide into two. Cover the other half with clingfilm while working on the first. 

Roll gently to a thin sheet (easiest while done between two baking sheets). Using a cookie cutter (a.k.a. Ikea tumbler) cut shapes of 6 cm diametre. Transfer to a baking a sheet and prick all over with a specially designed pricking tool (a.k.a. toothpick). 

Knead the remaining dough gently together. The more you roll it, the more elastic and rubbery it'll get resulting in crackers that don't really want to hold their shape. Repeat and bake in the oven for 25-35 minutes (depending on the thickness of the crackers. Let cool on a wore rack and store in airtight containers.





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