Potato and Almond (or Sunflower/Sesame) Crackers

Potato and almond crackers (2)-001
I love snacking on crackers packed with seeds and crunchy goodness, but alas the MaMT kids turn their noses up at any crackers that are remotely ‘seedy’ (although Miss 13yo absolutely loves Five-Seed Bread!?).  For me, the more seeds, the better.  The same goes for soups and stews, the chunkier the better.   I just love all that crunching and munching!
Anyway, this recipe is one I’ve tweaked around with.  These crackers are really plain, so they suit my fussy peeps and are exceedingly moreish!
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Mill 10 seconds / speed 9:
  • 200g slivered, flaked or blanched almonds – I have also used sunflower seeds, but they don’t taste quite as nice – add a little more seasoning perhaps.  Sesame seeds might be another alternative, but I haven’t tried yet.
  • 50g linseeds
  • 1/2 tsp white peppercorns ((optional, for extra zing, or use dried thyme or rosemary)
Add and sift 6 seconds/ speed 6:
  • 100g potato starch or arrowroot (or cornflour, if not grain-free)
  • 1/2 tsp salt (adjust to taste)
Add and blend 5 seconds / speed 6, until bound together nicely:
  • 30g olive oil 
  • 100g cold water (add more for binding, if necessary)
Knead for 20 seconds then tip out on a sheet of greaseproof.  Form into a ball and if time, place in fridge for 20 minutes or so.  I’m usually in a rush so don’t bother.
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Split the dough into two and roll out one lot on the greaseproof with a piece of cling wrap on top, until as thin as possible.  Peel off the cling wrap and set this aside for the moment. Pick up the greaseproof with the rolled dough and pop onto a suitably sized baking sheet.  Set aside while you grab another piece of greaseproof and repeat with the other half of dough.
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Score the dough into squares or rectangles and sprinkle with a few sesame seeds, if desired.
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Bake at 220degs / 10 minutes.
Remove from oven and carefully turn the crackers over (use tongs if you don’t have asbestos fingers like me).  They should be easy to pull apart where scored, so I tend to separate and spread the crackers out.  Bake for another 5 minutes.  Remove and break away the ones on the edge as these will have cooked more than the middle section.  Pop the middle section of crackers back into the oven while it cools, or for a few more minutes, if you’re going to continue using your oven for something else.
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Cool and enjoy on their own or with your favourite dip!

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