Crispy and packed with flavour! These seeded crackers are easy to make and are great for pairing with your favourite cheese or dips.
Makes about 30
Ingredients
- 225 g (1 ½ cups) plain flour
- 1 teaspoon caster sugar
- 1 teaspoon salt flakes, plus an extra pinch for sprinkling
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 60 g unsalted butter, cubed
- 100 ml milk of your choice
Topping (optional)
- 1 egg, lightly beaten, for egg wash
- 1 tablespoon seed/s of your choice (I like nigella, poppy, caraway, cumin, fennel)
Method
Combine the flour, sugar, salt and sesame seeds in a large bowl and, using your fingertips, rub in the butter.
Mix in the milk with a wooden spoon until the mixture comes together to form a dough. On a clean work surface, roll the dough into a log about 5 cm in diameter.
Wrap in baking paper and freeze for 1–2 hours (this makes the log easier to slice). Preheat the oven to 160°C fan-forced and line a large baking tray with baking paper.
Slice the cracker log into 3 mm thick rounds, then place on the tray. They’re ready to bake as is but if you’d like some extra crunch, you can lightly brush the crackers with the egg wash, then sprinkle on some extra salt and the seeds for topping.
Bake for 10–15 minutes or until the crackers are lightly golden. Cool on the tray before serving. Store the crackers in an airtight container in the pantry, where they’ll stay crisp for at least a week.
Recipe from Cook Ahead by Justine Schofield, published by Plum. RRP: $44.99, photography by Rob Palmer.
