Time 55m Yield 1 recipe for 2 1/2 dozen crackers Number Of Ingredients 7 Steps:
In a medium bowl add flours, poppy seeds and cheese together-whisk. Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball. Wrap and chill for around 30 minutes. On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares. Bake for 15-20 minutes in a 325 degree oven.
Yield Makes about 60 crackers Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely. Cut out 7 or 8 stars from each coated tortilla (you’ll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment. Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes. Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt. Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook’s Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.
Time 1h40m Yield 6 servings Number Of Ingredients 14 Steps:
For the poppy seed crackers: Preheat the oven to 300 degrees F. Pulse the flour, poppy seeds, onion powder and kosher salt together in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 1/4 cup of the half-and-half and process until the dough begins to clump together. Lay out a large piece of parchment paper and dust it with flour. Turn the dough out onto the parchment, form it into a flat rectangle and then roll it out to approximately 10 by 17 inches. Freeze until firm, about 10 minutes. Trim the dough to straighten the edges, then cut into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with the flaky sea salt. Transfer the crackers on the parchment to a baking sheet and bake until crisp and light golden brown, about 30 minutes. Cool on a rack. (The crackers can be made up to 1 day ahead and stored in an airtight container at room temperature.) For the egg mousse: Pulse the eggs, mayonnaise, lemon juice and some kosher salt in a food processor until very smooth. Add the chives and pulse to combine. Transfer to a pastry bag fitted with a medium tip and refrigerate until ready to use. To assemble: Pipe the mousse onto the crackers. Top with a small dollop of caviar and some chives. Serve immediately.
Time 25m Number Of Ingredients 5 Steps:
Mix the flour, salt, and poppy seeds in a medium bowl. Add the shortening and water. Mix (an electric mixer is good) into a smooth dough. Roll out to 1/2-inch thickness. Cut into circles with a 1-inch round cookie or biscuit cutter. Place on greased baking sheet. Bake at 400℉ for 10 to 15 minutes or until browned on lower side. Turn over and bake five more minutes. Cool completely before serving.
Yield Makes 1 dozen Number Of Ingredients 7 Steps:
Make the crackers: Preheat oven to 350 degrees. Combine flour, poppy seeds, oil, salt, and egg white. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife. Bake until golden brown, 12 to 14 minutes. Let cool. Make the topping: Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.
Time 55m Yield Makes 1 wreath for 6-8 people with cheese Number Of Ingredients 6 Steps:
Heat oven to 180C/160C fan/gas 4. Line one baking sheet with parchment. Place the flour, baking powder, butter, fennel and poppy seeds with ½ tsp salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 100ml water and pulse until the mixture comes together to a firm dough that’s not sticky - you may need another tbsp or so of water, if it still feels. Roll out dough on a lightly floured surface as thinly as you can. Stamp out lots of different sized circles using a selection of round and fluted biscuit cutters of 4cm, 5cm and 6cm diameter. Brush a little milk over the surface of the biscuits, and prick all over with a fork. Start to arrange in a circle on the baking sheet, overlapping each other. If you want to serve a cheese in the centre, check that it will fit. Scatter over a few more fennel and poppy seeds and bake for 15 - 20 mins until the biscuits feel dry and sandy with a slightly golden colour around the edges - they may still feel soft but will harden up when cooling. Cool on the baking sheet. Serve with cheese & chutney. Will keep in an airtight container for up to 2 weeks.
Yield Makes about 75 crackers Number Of Ingredients 10 Steps:
In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder. Add butter and blend or pulse until mixture resembles coarse meal. Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks. Preheat oven to 400°F. and lightly grease 2 large baking sheets. On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets. Gather scraps and reroll dough. Cut out more crescent shapes in same manner and transfer to baking sheets. Brush crescents lightly with egg wash and prick all over with a fork. Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes. Transfer crackers with a metal spatula to racks and cool. Make more crackers with remaining dough in same manner. Crackers may be made 3 days ahead and kept in an airtight container at room temperature.
More about “poppy seed crackers recipes”
Time 1h Yield 32 crackers Number Of Ingredients 9 Steps:
Prepare the dough: Preheat oven to 350°F Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade. Add the butter and pulse until the mixture resembles coarse meal. Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds. Stir just until the ingredients are incorporated. Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes. Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside. Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside. Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick. Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds. Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned – about 25 minutes. Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).
