Poppy Seed Crackers
This recipe is best pre-prepared the day before and left in the fridge overnight to firm before slicing.
YOU WILL NEED
- 200 g mature cheddar cheese
- 1 ¼ cups (180 g) cake flour
- ¼ cup (60 ml) very thinly sliced chives
- Ina Paarman’s Chilli & Garlic Seasoning
- 250 g tub cream cheese, chilled
- 1 T (15 ml) Dijon mustard
- 2 T (30 ml) poppy seeds
Grate cheddar cheese into a medium size mixing bowl. Add flour, chives and 2 t (10 ml) Chilli & Garlic Seasoning.
Toss with your fingers until all the cheese is coated with flour.
Add teaspoon sized blobs of cream cheese and Dijon mustard and work into flour mixture with one hand to form a dough. Leave to rest and soften at room temperature for 30 minutes.
Roll dough into a sausage shape and wrap in baking paper.
Refrigerate to firm for an hour or so.
Remove dough roll from baking paper and spread out poppy seeds mixed with 1 t (5 ml) Chilli & Garlic Seasoning on the paper.
Roll dough sausage over poppy seeds, pressing to adhere until coated. Re-wrap the sausage and refrigerate overnight.
Adjust oven racks to upper and lower thirds of the oven. Preheat the oven to 180°C.
Line 2 baking trays with baking paper.
Slice dough into 3 mm thin rounds.
Transfer rounds to prepared baking trays and bake for 15 – 20 minutes until golden.
Straight out of the oven, the crackers will be a bit chewy, but they’ll crisp up as they come to room temperature. Allow crackers to cool completely on baking sheets.
Store in an airtight container.