Sunday 10th December 2017.
Mr SmartCookieSam loves cheese and biscuits. He loves a plate of cheese and crackers washed down with a glass of wine more than a piece of cake or some chocolate. Normally I’d buy in a couple of packets of cream crackers or oatcakes to put in the tin for whenever he fancies some cheese.
But looking through The Great British Bake Off Christmas book which I’m baking a lot from this month, I noticed a recipe for some crackers. I don’t really bake savoury biscuits that often but I was keen to have a go. After all, it might stop me stuffing my face too!
On Sunday afternoon I just didn’t fancy going out. It had started snowing (not settling though) but was still freezing. The fire had been lit in the lounge and Mr SmartCookieSam was on Dad’s taxi duty collecting our son from work and taking him over to a friend’s house. Me being the baking addict I am, started twitching and thinking right what can I bake now?
The seedy crackers contain polenta which luckily our local Morrisons had. It took me a while to find it, though. Was it going to be with the baking stuff? Or with the Italian food? Not with the flours in the baking aisle and the only polenta I could find was the ready made stuff along with the pesto sauce and the like. I almost gave up until I walked past where there were some lentils! Lo and behold, I could find some! Not only that but this recipe needed pumpkin seeds, sunflower seeds and sesame seeds. There was a gap on the shelf where the pumpkin seeds were meant to be but in the end I bought a mixed bag of seeds to save buying three separate bags. I had some milled flaxseed left over from the other week when I baked a vegan banana loaf for a family get together.
The recipe introduction makes these delicious sounding flatbread crackers a perfect idea for presents wrapped up in a gift tin as they are “easy to make and keep exceptionally well,” The recipe also, to me sounds really adaptable as you can “experiment with different seeds, such as poppy, hemp and chia or you could try brown mustard seeds, cumin or coriander,” Not sure if I’d get that far, to be honest but I like poppy seeds.
All the seeds, polenta and flaxseeds were tipped into a large bowl and mixed up, along with some sea salt, some olive oil and some boiling water. I then stirred everything together so that it became a big dough.
On my work top I laid down two rectangular pieces of baking parchment. Half the dough went on each piece. Then, I cut two more identical sized pieces of baking parchment and put them on top of the mixture. Out came the rolling in and I rolled the dough, which was sandwiched between the baking parchment. This was to get the dough as flat as possible without it sticking to the rolling pin and the work top! When it was rolled flat, I trimmed the rectangle of dough neatly and then scored it into neat little rectangles. I ended up with two baking trays full of crispbreads.
My oven was set to 200oC and the crackers were baked for about 45 minutes until they came out crisp. They broke easily along the scored lines and were left to cool down on a wire rack. When Mr SmartCookieSam came back he wondered what they were. We still had a while to go until our dinner was ready and he ended up having a couple of crispy flatbreads with some Stilton cheese. He wasn’t that impressed with them, to be honest. I think he’s not a seed lover. He’ll eat cream crackers but he’s not keen on water biscuits or anything with “bits in” I couldn’t see my son eating them, either. Maybe if I experiment and keep out the big chunky seeds then he won’t notice. I wondered if I didn’t put enough salt in them, I suppose homemade crackers are a lot different to shop bought ones.
Love Sam xx