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)
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)
- 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.
- 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.
- Cut out cookies with a round cookie cutter and set aside. Re-roll the dough and repeat, until all the dough is used up.
- 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.
- Very gently, roll the rolling pin back and forth over the seeds to press them over the dough.
- Bake the crackers for about 15 minutes, or just until beginning to brown. Carefully transfer the crackers to a wire rack to cool completely.