Receta Onion and Poppy Seed Crackers ~ Daring Bakers’ challenge, February 2013

by Swapna

Sarah from All Our Fingersin the Pie was our February 2013 Daring Bakers’ host and she challenges us to

use our creativity in making our own Crisp Flatbreads and Crackers!

I missed the

last DB challenge and I didn’t want to miss this month too… February was a very

busy and hectic month for me, birthday, Church Harvest festival and 5 days of

long holidays and I somehow managed to bake these crackers on time… Thanks to

Sarah for making this month’s challenge so simple and easy! These onion

crackers are very easy to make and are very addictive to munch

on… I also served these with little cream cheese topped with some fresh

vegetables and herbs… Instead of cream cheese you can mix some Mayonnaise with

a dash of Sriracha sauce too… I served these crackers with wine to my guests

and they all loved it!

Onion and Poppy Seed

Crackers

From “Menus from an Orchard Table” by Heidi Noble

featured on Sarah’s blog.

• 1/3 cup (80 ml) vegetable
• oil
• 2 cups (480 ml) (280 gm)
• (10 oz) all-purpose (plain) flour
• 1 tablespoon granulated
• sugar
• 1/4 teaspoon freshly
• ground black pepper
• In the bowl of a food
• processor fitted with the blade attachment, puree the onion. One medium onion
• will yield approximately 1 cup puree. Measure 1 cup puree and liquid from the
• onion and return to the food processor. Add the egg, oil and salt and blend
• until well incorporated. In another bowl, measure the dry ingredients. Mix

lightly to combine. Make a well in the center and add the liquids in this well.

Mix in one direction until the dough is fully combined. Lightly knead the

dough, flouring as needed, for 2 minutes. Wrap tightly in plastic wrap and rest

in the refrigerator for 1 hour.

Preheat oven to moderate

350°F/180°C/gas mark 4.

This is a very soft dough

and you may find it best to roll it between two sheets of parchment paper. Roll

as thinly as possible. In fact, it is best if rolled as thinly as a strudel

dough. But don't worry if you can't get it that thin. The crackers will still

be fine. Cut into desired shapes. Bake until evenly golden. The time required

will depend upon thickness but anywhere from 5 - 15 minutes. If they are thicker,

the crackers will puff up like little pitas. Cool thoroughly before storing in

air tight container.

Storage and Freezing

Instructions/Tips: Store in an airtight container at room temperature for up to

1 month. Prolong the freshness by freezing for up to 3 months