Apologies for posting yet another Christmas gift recipe in January, but I baked too much and didn’t have enough time for blogging in December!
These crackers are great if you have a slightly weird person in your family who doesn’t like sweet things – I teamed them with a cranberry and pear chutney and a few other bits and my mum seemed fairly pleased!
The recipe is adapted from The Pink Whisk (a bit of a Goddess when it comes to Christmas treats) but with the parmesan swapped for a vegetarian hard English goat’s cheese – even though they were going to be a gift I still wanted to be able to try them!
Goat’s cheese and poppy seed crackers (recipe adapted from The Pink Whisk)
Makes 12-15 small crackers
- 150g plain flour
- 1 tsp baking powder
- 1/2 tbsp caster sugar
- 1/2 tsp garlic salt
- 60g butter
- 1 tbsp sunflower oil
- 1 tbsp poppy seeds
- 65ml water
- 20g hard goat’s cheese, grated
Mix the flour, baking powder, sugar and salt in a food processor, then add the butter and pulse until the mixture forms fine breadcrumbs. Add the poppy seeds, then with the mixer running pour in the oil and then the water (pour the water slowly as you might not need all of it). The mixture should come together into a soft ball.
Chill in the fridge for half an hour, then roll out onto a floured surface, to about 3/4mm thick, depending if you want thick or thin crackers. Use a biscuit cutter to cut rounds – mine were about an inch and a half diameter, but they can be as big or as small as you want.
Place the crackers on a baking sheet, leaving a bit of a gap for them to spread, and prick with a fork. Chill again for half an hour. Sprinkle a little of the goats cheese on top of each, then bake at 190 degrees for 12-15 minutes, or until crisp and golden, underneath as well as on top.