Seeded Turmeric Crackers Recipe
Seeded Turmeric Crackers Recipe
These are full of flavour and great with soft cheese like a runny brie or goats feta whipped with a little sour cream. Serve with drinks or as a snack.
1 cup flour
25g butter
1 teaspoon baking powder
½ teaspoon flaky salt plus extra for sprinkling
1 teaspoon ground turmeric
¼ cup each pumpkin and sunflower seeds
1 tablespoon each linseed and sesame seeds
2 tablespoons kasha
75ml beer
1 egg white lightly beaten
Preheat the oven to 190°C
Line a large oven tray with baking paper.
Put the flour, butter, baking powder, salt and turmeric into a food processor and process until the mixture is like breadcrumbs.
Empty into a mixing bowl and add the seeds, kasha and beer.
Mix well.
Turn out onto a lightly floured surface and knead very briefly, just until you have a ball of dough.
Roll out as thinly as possible and cut into 7cm diameter discs.
Use a fish slice to lift the discs onto the paper lined tray.
Brush the tops of the crackers with a little egg white and sprinkle with salt.
Place in the oven for 15 minutes or until well cooked and browned.
Remove from the oven and cool completely.
Store in an airtight container. Will last 1 week.
Makes about 20.
