Crackers

Whole Wheat Crackers

•  2-1/2 cups whole wheat flour
• 3 Tbsp sesame seeds
• 1 Tbsp poppy seeds
• 2 tsp white granulated sugar
• 1/4 tsp salt or onion salt
• 1/3 cup cold unsalted butter, cut into cubes
• 1/2 cup cold water
• 1 large egg
• 1 Tbsp water
• 1 tsp coarse or flaky salt

1. Whisk flour with 2 Tbsp sesame seeds, poppy seeds,sugar and salt in large bowl.
2. Work butter into the flour with your fingers to make a crumbly mixture.
3. Gradually add water, just enough until dough starts to form a ball.
4. Add additional water, 1 Tbsp at a time, if needed.
5. Divide dough into 4 portions and shape into logs.
6. Wrap in plastic wrap and refrigerate at least 1 hour.
7. Preheat oven to 425F.
8. On a lightly floured surface, roll 1 log of dough into a 6 x 16 inch rectangle. Cut that into 6 rectangles or triangles. Continue rolling logs until all are done.
9. Arrange crackers on a cookie sheet and prick all over with a fork.
10. Beat the egg lightly with water, then lightly brush over each cracker.
11. Sprinkle with some of remaining sesame seeds and with coarse salt.
12. Bake on baking sheet in centre of oven, 6 minutes, then flip crackers and bake 6-7 minutes more.
13. Repeat with remaining dough.

Suggested cracker toppings: goat cheese and fresh figs or fig jam, warmed olives and honey, sliced cheese.

Cheese-Bacon Crispies

A recipe from Southern Living magazine, 1984.

• 1/2 cup softened unsalted butter
• 2 cups shredded sharp Cheddar cheese
• 1/4 tsp salt
• 1/4 tsp dry mustard
• 1 tsp Worcestershire sauce
• 3 drops hot sauce
• 1-1/4 cups all-purpose flour
• 1 cup cooked, crumbled bacon

1. In a large bowl, combine butter, cheese, salt, mustard, Worcestershire sauce, and hot sauce.Mix well.
2. Stir in flour and bacon.
3. Shape dough into two 1-1/2 inch diameter rolls.
4. Wrap each roll in plastic wrap, chill 8 hours.
5. Preheat oven to 375 degrees F.
6. Unwrap rolls, cut into 1/4 inch thick slices.
7. Place slices on lightly greased baking sheets.
8. Bake 10-13 minutes at 375 or until lightly browned.
9. Remove from oven and cool on pans 5 minutes then remove crispies to a wire rack and let cool completely, about 15 minutes.