Name: Seeded Crackers
Yield: Makes about 30 small crackers
Ingredients: Solid vegetable shortening, 1 tablespoon, at room temperature; Coarsely ground pepper, 1 teaspoon; Salt, 2 teaspoons; Heavy cream, ½ cup (4 fl oz/125 ml), plus extra if needed; All-purpose flour, 2 cups (10 oz/315 g), plus extra for the work surface; Sesame seeds, 1 teaspoon; Mustard seeds, 1 teaspoon; Sugar, 2 teaspoons; Unsalted butter, 1 tablespoon, cold; Poppy seeds, 1 teaspoon

Preparation info

Makes about
30
small crackers

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

These crisp crackers can be customized by using different spices and herbs. Once the dough is made, roll it out, wrap it tightly in plastic wrap, and freeze the sheets for up to 1 month. When you’re ready for fresh crackers, just bake the frozen sheet for 20 minutes.

Ingredients

All-purpose flour, 2 cups (10 oz/315 g), plus extra for the work surface

Method

In a food processor, combine the flour, sugar, salt, pepper, and poppy, sesame, and mustard seeds and pulse 1–2 times to mix. Add the shortening and butter and pulse until the mixture forms large, coarse crumbs the size of peas, 7–10 times. Pour in the cream and pulse a few times until the dough comes together in a rough mass.

Scrape the dough onto a clean work surface and gently squeez