For some reason I went through my whole life being intimidated by the idea of making my own crackers. I’ll give you a moment to judge me.
After finding various recipes in print and on the interwebs, I was pleasantly surprised. There’s almost nothing to them. It’s like baking a glorified pie crust.
The great thing about making crackers, is that they’re really quick. You can stir these up in less than ten minutes, and they bake in about 30. Plus, you get the satisfaction of making your own crackers. Move over Wheat Thins!
I feel like I don’t see enough artisan crackers. Doesn’t everybody in Seattle love Hummus? Isn’t everyone an artisan? What else goes better with Hummus than crackers? Sure, sure, flat bread, but indulge me here. Anyway.
When you roll these bad boys out, make sure they’re not super thick. You may or may not (you will) end up with chewy biscuit things that hurt your jaw. Don’t say I did’t warn you.
Poppy Seed & Sea Salt Crackers
Adapted from The Complete Book of Cookies
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1 Tablespoon cold butter, cut into small cubes
1 Tablespoon poppy seeds
6 Tablespoons milk
Stir together flour, salt, and sugar. Add the butter and using your hands or fork, combine until well combined with flour mixture. Stir in poppy seeds.
Add milk and mix until a stiff dough forms. Place on a lightly floured surface and roll out to less than 1/8 inch thick. Cut into about 1×1 inch squares.
Place dough squares onto an ungreased pan. Lightly brush each square with milk and sprinkle with sea salt.
Bake at 300 degrees for 30 minutes, or until crisp. Store in an airtight container.
Eat them with Hummus, or you’re not cool. Just saying.