Cookery corner - Cheese, paprika and poppy seed crackers

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These crisp and delicious crackers are perfect with soup, cheese or home-made hummus, says Sofie Aldiss

cookery
* denotes child-friendly activities
Ingredients
- 50g plain flour *
-50g wholemeal flour *
- 25g wheatgerm *
- grated zest of half a lemon, plus a few gratings of nutmeg or 1/3 tsp
salt (optional)
- 150g grated parmesan or hard goat's cheese
- 1 tbsp poppy seeds * and 1/3 tbsp chia seeds *
- 1 tsp dried oregano *
- 1 tsp paprika *
- 50g butter or olive oil spread *
- 2-3 tbsp cold water
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Preparation & cooking time: 1 hour

Makes Approx.: 25, depending on size of cutters.

Child Friendly Activity = * 

Ingredients:

50g Plain flour*

50g Wholemeal flour*

25g Wheatgerm*

Grated zest of half a lemon, plus a few gratings of nutmeg OR ½ tsp salt (optional)

150g grated parmesan or hard goat’s cheese

1tbsp poppy seeds* (avoid using for those with a nut allergy)

½tbsp chia seeds* (avoid using for those with a nut allergy)

1tsp dried oregano*

1tsp paprika*

50g butter or olive oil spread*

2-3 tbsp cold water


Method

- Put everything apart from the water into a food processor and mix well for about three minutes. *

- With the processor still running, add the water, bit by bit, until the dough forms into a ball.

- Remove the dough and knead gently with your hands. *

- Roll the dough into a ball and wrap in clingfilm. Refrigerate for 30-60 minutes, until it is well chilled.

- Lightly flour your worktop and roll out the dough to 3mm thick. *

- Use animal cutters to cut out the crackers. *

- Place them on a baking tray lined with baking paper. * Bake at 180 degsC/Fan 160 degsC/Gas 4 for 10-15 minutes until slightly golden.

By Sofie Aldiss, food and nutrition lecturer at Norland College, Bath, www.norland.co.uk

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