Friday, 30 June 2017


“The clever cat eats cheese and breathes down rat holes with baited breath.” - W. C. Fields 

We made some savoury crackers today as we bought some great cheeses at the market and thought we would have some for lunch. It was bitterly cold this morning, and was frosty. The temperature hovered below 5˚C for much of the morning and struggled to get up to about 10˚C by lunchtime. It was good to get back home and turn the oven on to make the crackers and soon the kitchen smelt wonderful, while lunch comprised of freshly baked crackers, a selection of cheese and some nice cabernet wine... 

Savoury Herb Crackers

300 g plain flour
3 tbsp olive oil
≈3/4 cup water
1/2 tsp sugar
1 tsp salt
2 tsp dried chopped mixed herbs
1/2 tsp dried mustard
1/2 tsp ground coriander seed
1/2 tsp ground smoked paprika
For the topping
Coarse salt
Ground sumac
Black sesame seeds 

Sift the flour and make a well in its centre. Add the herbs and spices, salt, sugar and mix well. Add the olive oil and enough of the water to make a firm dough.
Knead well and lay aside for a few minutes to rest. Grease the baking trays and warm the oven to 200˚C.
Roll the dough out to 3-4 mm thick. Try to keep the thickness as even as possible. Trim the edges as they may be thinner or thicker and so they may burn or not cook in the oven before the rest of the crackers are done.
Use a cookie cutter to cut out rounds or ovals about 5 cm diameter. Place on the baking tray and brush the top with water.
Sprinkle coarse salt, and sumac or black sesame seeds on top of the crackers. Put in the oven and immediately turn down to 180˚C. Bake for about 30 minutes until golden. We tend to like them extra crispy and we done, so we let them turn golden-brown!

This post is part of the Food Friday meme.

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