Seeded Multi-grain Crackers

Crispy flavorful crackers packed with seeds and oats – perfect for summer snacking.

Ingredients:

• 7 tablespoons (100 grams) butter
• 2 teaspoons honey
• 3/4 cup (75 grams) porridge oats
• 1/2 cup (25 grams) wheat bran
• 2 tablespoons (25 grams) poppy seeds
• 2 tablespoons + 1 teaspoon (25 grams) sesame seeds
• 2/3 cup (100 grams) all purpose flour (or white spelt flour)
• 1/3 cup (50 grams) wholemeal flour (or wholemeal spelt flour)
• if using unsalted butter add 1/2 teaspoons of salt,
• if using salted butter add 1/4 teaspoon salt
• 1 teaspoon baking powder
• black pepper to taste
•  (100 ml) very hot water

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Medium saucepan
• 2 baking sheets lined with baking paper
• Rolling pin and extra baking paper for rolling out

Directions:

Preheat the oven to 180C (350F) – we are cooking both trays together this time so arrange the racks in the top and bottom thirds of the oven before you preheat. Line two baking sheets with baking paper and set aside. Boil the jug.

In a medium saucepan gently melt the butter. Add the honey and stir to combine. Remove the pan from the heat and add the poppy seeds, sesame seeds, bran and oats.

Mix thoroughly and add the flours, baking powder, salt and pepper. I like a lot of pepper.

Stir until well mixed – it will be quite dry at this stage. Now add the hot water and mix until it comes together in a uniform ball.

Tip the dough out onto a large sheet of baking paper and use damp hands to press it down kind of flat. Top with another sheet of baking paper and roll out into a rough rectangle about 3mm (1/8 inch) thick. The dough will be sticky, but will dry out as it cools so don’t add any extra flour to help with rolling out. If the dough tears when you remove the top sheet of paper just press it back together with your fingers.

Cut the dough into 2 inch squares and transfer to the prepared baking sheets. Cram them on as they won’t spread while baking.

Bake for 25 to 30 minutes until golden and crisp rotating the trays front to back and swapping top and bottom half-way through. Cool on a wire rack before serving.

Cook’s Notes:

• These crackers are egg and nut free
• These crackers can be adapted to your snacking needs – just cut them larger and cook a little longer; be sure to watch them and make a note of the cooking time
• Mix up the flavours – try adding a 1/2 teaspoon of chili flakes, some dried herbs or sprinkling the tops with a little grated parmesan before baking

 – These crackers will keep well in an airtight container for about a week – 

Adapted from Scandinavian Baking.

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