Here’s a great recipe to have with some cheese/chutneys. Crackers aren’t hard to make, and they taste so much better than the store-bought versions. I’ve filled these with poppy seeds, but you could use sesame seeds, nuts, or even dried fruit!
My boyfriend loves cheese so in dedication of him, I’ve made these heart shaped. You can make them whatever shape you fancy.
Makes around 15 crackers (depending on how large you want them)
- 250g plain flour
- 1 tsp baking powder
- 50g poppy seeds
- ½ tsp salt
- Pinch black pepper
- 100ml cold water
- 60g softened butter
1. Preheat the oven to 180c/160c fan/gas mark 4. Line the base of two large baking trays with baking parchment.
2. In a bowl, mix together the flour, baking powder, poppy seeds, salt and pepper.
3. Cut the butter into chunks and rub into the mixture. Rubbing means to use the tips of your fingers to press the butter into the flour. Keep rubbing the butter in until the mixture resembles breadcrumbs.
4. Make a well in the centre of the dry ingredients and add the cold water. Use your hands to bring the mixture together. Be careful not to over-work it. If the dough isn't coming together, add a little more cold water.
5. Take half of the dough and place between two sheets of cling film. Roll out to 1-2mm thick. Cut out whatever shapes you like, and place onto a baking tray. Place the scraps into a ball and re-roll out. Cut out more crackers.
6. Repeat with the other half of the cracker mixture. Place the baking trays in the fridge for 10-20 minutes.
7. Prick the tops of the crackers all over with a fork and bake for 18-20 minutes. The crackers will feel crisp to the touch, and have a very light golden tinge. Place the crackers on a wire rack to cool.