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 (2×3″). 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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