Poppyseed Crackers


Back to work after the Christmas break… This week is always the least productive week of the year for me. Hardly anyone else is in at the office, and no one outside the office responds to emails. So, I can relax, clean up my desk and tie up loose ends before the New Year! And show you this recipe for crackers. It never really occured to me that crackers are something you can make in your kitchen. The thought just never crossed my mind, until I read another great post over at Joy The Baker! I made a double batch and packaged some up to give away — after eating what was left, it took all my willpower not to crack into the jar reserved for gifting! They are great plain, or with a little slice of cheese, by the handfuls or one at a time. Savory, salty, crispy, delicious!

Poppyseed Crackers (adapted from Joy The Baker, originally from The Complete Book of Cookies, makes 100+ crackers)
2 cups Flour
1 tbsp Sugar
2 tbsp Butter, cold, cut into small chunks
3 tbsp Poppyseeds
3/4 cup Half & Half
Sea Salt
more Half & Half, for brushing on

Preheat to 300-325 depending on how browned your want your crackers (325 for darker). Combine the flour and sugar in a bowl, and add the butter. Using your hands and fingers, rub the butter into the flour mix until it’s absorbed and crumbly. This is easier than it sounds! Just put a chunk of butter and some flour in your hands and rub back and forth like you’re trying to warm your hands up. When the butter is incorporated, add the poppyseeds and stir. Add the half & half, a couple tablespoons at a time until the dough clumps together:

The dough will be stiff but you should be able to gather it into one big ball. Next, divide the ball into 4 pieces, and roll out one of them to a piece about 10 in x 10 in. I aimed to roll out to 1/8 inch thickness. The original recipe calls for thicker crackers, but I really liked how mine turned out — thinner, more crispy. Brush with half and half (just to moisten, don’t soak!) and sprinkle liberally with sea salt. Using a pizza cutter or large knife, cut dough into squares 1-2 inches on a side. Size is up to you! Transfer the squares to a cookie sheet lined with a silpat or parchment paper. Bake for 30 minutes (peek in at 20 or 25), or until the crackers have ‘puffed’ slightly, and are golden brown. Mine took 26-28 minutes at 315. Cool for a moment on the sheet, then transfer to a wire rack. Once crackers are completely cool, store in an air-tight container up to two weeks.


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