Friday, 14 December 2012

Savoury Seedy Snaps

Seedy Savoury Snaps

I thought you might be getting overloaded with sugar from all these cookies, so today I've got a recipe for some Savoury Crackers for you.

I loved watching the latest season of The Great British Bake Off and that is where this recipe is adapted from. Hubby and I have to watch it with snacks on hand because we get very hungry watching it.

The original recipe uses 3/4tsp of salt in the dough, which I forgot to add. Instead, I sprinkled salt on top of the crackers. I love crackers with salt on top, so it was a happy mistake! These crackers are delicious served with cheese. They are crispy, but strong, making them great to have with dip as they don't break mid-scoop!

Savoury Seedy Snaps
makes about 60

230g (8oz) wholemeal flour (whole wheat flour)
115g (4oz) semolina*
55g (2oz) sesame seeds
55g (2oz) flax seeds/linseeds
55g (2oz) pumpkin seeds/pepitas
210ml (7¼fl oz) water
1 tbsp honey
3½ tbsp vegetable oil, plus extra for greasing
3 tsp sea salt

Put the pumpkin seeds in a mortar and pestle and grind up roughly. Some will end up powdered and some will still be whole, you want a nice even mix.

In a large bowl, mix the wholemeal flour, semolina, sesame seeds, flax seeds and ground pumpkins seeds.

In a jug, stir together the water, honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough.

Knead on your work surface for five minutes. You may need to add a little extra wholemeal flour if the dough is a bit sticky. Return dough to the bowl, cover and set aside for 20 minutes.

Preheat oven to 180°C (360°F). Line 2-3 baking trays with baking paper.

Clean your work surface and pour a little oil onto it (about 2 tsp). Spread it out with your hands to evenly oil the bench. Roll out the dough to a thickness of 2mm (just thicker than 1/16").

Seedy Savoury Snaps

Using a pizza cutter or sharp knife, cut the dough into rectangles or diamonds, of approximately 5x8cm (2x3"). Place on to the prepared trays. The pieces should be almost touching.

Spray the crackers with water and sprinkle over the sea salt. Re-combine the scraps to re-roll or bake the scraps for snacking (my preferred option).

Bake the crackers for 15-20 minutes, until evenly golden. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool.

*Semolina flour is a durum wheat flour often used for making pasta. It has a fine sandy texture. In this recipe, you can substitute it with spelt flour or regular white flour.

Seedy Savoury Snaps


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