Thanks to Kirin from Little Cookies for sharing this recipe with us. We’ve tried it out lots and the crackers always taste great!
400g standard white flour sifted
1 ½ t sea salt
1 t castor suger
2 T poppy seeds
2 T sesame seeds
200mls of milk
50g unsalted butter melted
To make combine flour, sea salt, sugar, poppy seeds and sesame seeds in a bowl.In a separate bowl, whisk together the egg, milk and melted butter. Make a well in the centre of the dry ingredients and add the egg mixture. Mix well to combine until the mixture comes together to form a dough. Remove the dough from the bowl and knead lightly on a floured surface. Wrap in plastic and rest in the refrigerator for 1 hour. You can freeze it also.
Preheat the oven to 180°C. Roll portions of the rested dough very thinly onto oven trays lined with baking paper, about 2mm. At this stage you can either make really long strips, rectangle, circle which ever you like. I used a pizza cutter and a circle cutter. I also brushed some with milk then sprinkled more seeds and salt on top. You could use herb salt or chicken salt too.
Bake for 5- 8 minutes or until dry, and slightly golden if you prefer crunchier then leave them longer (the thickness will vary the cooking time if you wish to make them thicker lower your temp a little and cook longer) Remove from the oven and cool completely on wire racks. Store in an airtight container until required.
This recipe makes dozens of crackers so you may wish to freeze dough in batches.