Poppyseed and Garlic Cream Crackers

Last night we had a semi-impromptu feast.  Cheese and wine with some of our neighbours, arranged just a couple of days beforehand (which is quite spontaneous for lives-by-the-list me!).  Everyone brought a bottle with their favourite cheese and I provided the crackers, bread and other sundries.  I’d not made crackers before but this recipe looked ridiculously easy so I had to give it a go.  Mix a dough, roll it out, cut triangles, bake until golden brown.  These crackers are a perfect texture – they snap but don’t disintegrate when you spread butter or cheese on them.  With store cupboard ingredients I’ll be making these again.

Poppyseed and Garlic Cream Crackers
  • 225g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp poppy seeds
  • 50g chilled butter, cubed
  • 75ml single cream (see notes)
  • ½ tsp minced garlic
  • 3 tbsp water
  1. Preheat your oven to 190 degrees C and grease a couple of baking sheets.
  2. Put the flour, baking powder, salt and poppy seeds in a food processor. Add the butter and pulse until a breadcrumb consistency.
  3. Add the minced garlic to the cream and keeping your food processor running, pour into the flour, and then slowly pour in the water until you form a ball of dough.
  4. Dust your work top with flour and shape the dough into two or three flat discs. Roll each disc out very thinly - to about 2mm - and cut out triangles (or squares if you prefer).
  5. Transfer to your baking sheets and prick all over with a fork. Re roll any remaining dough.
  6. Bake in the oven for 8 to 10 minutes until lightly browned. Cool on a rack
The recipe calls for single cream, but I didn't have any so I used 50ml double cream thinned with 25ml milk You can also make the dough by hand (rub the butter into the flour, add the cream & water) if you don't have a food processor

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2 Responses to Poppyseed and Garlic Cream Crackers

  1. Kathryn says:

    I’ve had some dodgy results with cracker recipes but these look pretty perfect!

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