Mixed-Seed Crackers
We flip for a killer cheese board, especially during the holidays (who doesn’t, frankly?), but the dependable cocktail-party staple can get tired and repetitive. Our solution? Focus on the accompaniments….
Instructions
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1
With the rack in the middle position, preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
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2
In a small bowl, combine the egg yolk and water. Set the egg wash aside.
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3
In another bowl, combine the seeds. Set aside.
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4
In a food processor, combine the flours, baking powder, salt and spices. Add the water, oil and molasses. Pulse until the dough begins to form.
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5
On a lightly floured surface, knead the dough for 1 minute or until smooth. Shape into 4 discs. Roll out 1 disc at a time, as thinly as possible, into 12 x 8-inch (30 x 20 cm) irregular rectangles. Place 2 rolled-out dough pieces onto each prepared baking sheet.
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6
Brush the dough with the egg wash. Sprinkle each with 2 tsp of the seeds, pressing lightly.
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7
Bake one sheet at a time for 16 to 18 minutes or until golden brown and crisp. Let the crackers cool completely on the baking sheet.
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8
Break into pieces before serving.
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9
Delicious served with cheese, charcuteries and the Ginger Grape Chutney.
We flip for a killer cheese board, especially during the holidays (who doesn’t, frankly?), but the dependable cocktail-party staple can get tired and repetitive. Our solution? Focus on the accompaniments. Homemade crackers and a tangy condiment.
