Poppy Seed Crackers Recipes

SEEDY CRISPS

Steps:

• In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
• Preheat the oven to 450 degrees F.
• For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
• For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
• For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
• Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

HEALTHY SEED AND OAT CRACKERS

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.

POPPY SEED CRACKERS WITH EGG MOUSSE AND CAVIAR

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.

POPPY SEED CRACKERS

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.

POPPY SEED CRACKERS

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.

FENNEL & POPPY SEED CRACKER WREATH

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.