Sesame And Poppy Seed Crackers Food

POPPY AND SESAME SEED CRACKERS

Steps:

• Preheat oven to 450 degrees.
• Combine dry ingredients.
• Add oil and water and stir until you have a dough.
• Divide and shape dough.
• Roll out.
• Brush dough with water and sprinkle with sesame and poppy seeds
• Cut into desired shapes.
• Transfer to baking sheet and prick with a fork.
• Bake for 12-15 minutes.
• Cool.

SESAME AND POPPY SEED CRACKERS

Steps:

• Prepare the dough: Preheat oven to 350 degrees 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 sesame seed, and 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).

POPPY AND SESAME SEED CRACKERS

Steps:

• Preheat the oven to 180°C/fan160°C/ gas 4. Line 2 baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
• Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don't overmix.
• Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
• Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
• Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool.

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.

POPPY AND SESAME SEED CRACKERS

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).

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.