HOW TO MAKE… SEEDED CRACK­ERS

Mollie Makes - - Advertisem­ent Feature -

IN­GRE­DI­ENTS For the crack­ers

400g (14 oz) plain flour 2 tsp sugar 2 tsp salt 4 tbsp ex­tra vir­gin olive oil 235ml (8 fl oz) wa­ter 1 tbsp sesame seeds 1 tbsp fen­nel seeds 1 tbsp poppy seeds 1 tsp sea salt

EQUIP­MENT

Bak­ing sheet Bak­ing pa­per Rolling pin Pas­try brush

01 Pre­heat the oven to 220°C/ 450°F/Gas mark 8 and line your bak­ing sheet with bak­ing pa­per.

02 In a medium-sized bowl, whisk to­gether the flour, sugar and salt.

03 Add the oil and wa­ter to the flour mix­ture and stir un­til a soft, sticky dough is formed. If needed, add more wa­ter a tbsp at a time un­til all the flour is in­cor­po­rated.

04 Di­vide the dough into two halves and set one half aside. Sprin­kle your work sur­face lightly with flour and place one half on top, then shape it into a thick square with your hands.

05 Work­ing from the cen­tre of the dough out­wards, roll the dough into a rec­tan­gle roughly 0.5cm ( ") thick. If the dough starts to shrink back as you roll it, let it rest un­cov­ered for 5 min­utes and then con­tinue rolling it out.

06 Brush the sur­face of the dough lightly with wa­ter. Com­bine the seeds to­gether in a small bowl and sprin­kle half of them evenly over the sur­face of the dough.

07 Us­ing a sharp knife, cut the dough into in­di­vid­ual crack­ers mea­sur­ing roughly 2.5 x 5cm (1 x 2"). You could also cut the crack­ers into squares, di­a­monds, or use cookie cut­ters to make shapes.

08 Trans­fer the crack­ers to the bak­ing sheet us­ing a spat­ula – they won’t spread dur­ing cook­ing so it’s fine to place them close to­gether. Prick the sur­face of each cracker with a fork to pre­vent them from puff­ing up dur­ing bak­ing.

09 Bake the crack­ers in the lower third of the oven for 15 min­utes, or un­til the edges are browned. While the first batch of crack­ers is in the oven, re­peat Steps 4-9 with the re­main­ing half of the dough.

10 Trans­fer the baked crack­ers to a wire rack – the crack­ers will crisp fur­ther as they cool. Store in an air­tight con­tainer for 3–5 days.

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