Sunday, February 20, 2011

Little Oven Delights

I have a very simple recipe to share with you readers this week : )  It's from a cookbook my mom had bought at a warehouse this summer.  She loooves savory baking, and, unlike me, she doesn't really seem to have a sweet tooth. These are great with tea, coffee, and milk, though, though they contain no sugar.  I made them about three times this week ! The best thing about this is that only whole-wheat flour is used, and you get lots of protein from the seeds : )

And, to all of you that did something special this week, Happy Belated Valentine's Day ! : )

I would also like to thank Cafe Johnsonia for being so supportive and responsive these past few weeks !  It's great to have some wonderful inspiration and receive feedback as a new blogger; her page is really great and every one of her creations is so lovely and unconventional.  If you're reading this, I would definitely click that link and have a look at what she's making : )

Malted wheat and mixed seed crackers
(Adapted from Cookies, Brownies, Bars and Biscuits by Catherine Atkinson)
Makes 12-14

250 g/2-1/4 cups whole-wheat or malted wheat flour
1/2 tsp salt
1/2 tsp baking powder
115 g butter, chilled and diced
1 egg, beaten
30 mL/2 tbsp milk, plus extra for brushing
45 mL/3 tbsp seeds (pumpkin, squash, sesame, and/or sunflower)
1/2 tsp celery salt (optional)
  1. Preheat the oven to 350°F(180°C).  Combine flour, salt, and baking powder and cut in (using your fingers or a pastry cutter) the butter until coarse crumbs form.
  2. Add the egg and milk and mix to a stiff dough.  Roll out on a floured surface to about 5 mm(1/4 inch) thick.
  3. Cut out cookies with a round cookie cutter and set aside.  Re-roll the dough and repeat, until all the dough is used up.
  4. Using a pastry brush, brush a little milk over each cookie-to-be.  Sprinkle all the seeds in an even layer, then sprinkle the celery salt on top, if desired.
  5. Very gently, roll the rolling pin back and forth over the seeds to press them over the dough.
  6. Bake the crackers for about 15 minutes, or just until beginning to brown.  Carefully transfer the crackers to a wire rack to cool completely.


  1. These look fantastic! I'll have to try them this weekend. (I found you via Cafe Johnsonia)

  2. (I've been meaning to pop over and say "Thanks" for your mention.)