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October 24, 2008

I know it’s not really customary to make one’s own crackers (the effort to reward ratio may be a bit skewed for some) but all in all, it wasn’t too difficult…Okay, so my first batch failed miserably (I was craving this parmesan poppy seed cracker), but I used the second half of the “dough” (really it was oil with some flour sticking it together, but only just) to re-work into an actual dough which worked. So. below is a rough guide (because I think you need to use feel for cracker dough – as was evidenced by my initial failure, despite sticking to the recipe) for making parmesan poppy and sesame crackers (with some additions to make them a bit healthier. sigh. I love home baking). Great thing is – you are bound to have at least the base ingredients (oil, flour, cold water, salt).

You can make them as little or big as you like depending what you want to have them with (whitestone cheese…ohhhh yeah). There’s a good plain recipe at Cook Like Mad too.

Seeded crackers (you can omit the seeds if you want)
1 c whole wheat flour
1 c white flour
poppy seeds & sesame seeds
approx 1/2 c finely grated Parmesan cheese
1/3 c vegetable oil
1 tsp soy sauce
1/2 tsp sea salt
3 tsp ice-cold water (or more as needed)

Mix everything together in a bowl until it forms a dough – it should be firm but not be too much effort to tear in half. Add water or flour as needed to adjust. Knead until everything looks smooth. Let the dough rest in your fridge for 10 or 15 minutes.

Preheat oven to 200C or 400F. Prepare a baking tray by lightly(!) greasing it, and a chopping board with a faint sprinkle of flour. Take 1/4 of the dough and roll out very thin – no thicker than 2mm (or they’ll be dry and take AGES to cook). Cut into desired shapes/sizes and place on the baking tray. Poke holes in the crackers with a fork, and place on middle rack in the hot oven. Bake for 10-15 mins, or until the crackers are just hard (and you can’t dent them without breaking them). Cool (preferably on a wire rack) and serve!

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