Thursday, 4 October 2007

Poppyseed Crackers

This is a Veganisation of a recipe out of a very old Alison Holst book, I've had mixed results getting the dough in a state to be rolled out, depending on the type of flour and the type of oil I used, it seems to work best with white flour and ricebran oil. If the dough seems really crumbly, try adding in more oil instead of water.
The recipe makes a lot of crackers, but I've never had them last long enough to go stale, they get scoffed down very quickly!

Poppyseed Crackers


2 cups flour Or GF baking mix
1 1/2 tsp baking powder
1 tsp salt
3 Tbsp poppyseeds
1/4 cup oil
1/2 cup plus 1-3 Tbsp cold water

Sift flour, baking powder and salt together, and then stir in poppyseeds. Add the oil and stir through with a fork until it looks like fine breadcrumbs. Slowly mix in the first 1/2 cup of water, adding more by the tablespoon until a firm dough is achieved. The dough should be stiff but not crumbling.
Roll out very thinly and cut into shapes either with a knife or biscuit cutters (they expand upwards but not outwards when cooking). To rework the scraps, pile them up and re-roll, don't try to squash them back together.
Bake on a baking paper lined tray for 11 mins at 180c fanbake or 190c for up to 15 mins without fanbake - crackers are cooked when they have coloured to a light honey.
Store in an airtight container as soon as they go cold or they will go soft.

2 comments:

  1. Oh cool, will definitely try this one out, I've wanting to do crackers. Not sure how the gf flour will work, but a good chance to find out lol. One note where you've got cornflour as an ingredient - you'll need to make sure , maybe as a * as a footnote that if it's for GF that they need to make sure the cornflour is made from corn and not wheat.

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