Here are a list of questions I think might be running through your head right now. Well… I like to flatter myself by thinking that these questions might be running through your head. It’s a self-involved delusion . I know you have better things to worry about. Also included here are the answer to before mentioned self-involved questions.
You might be thinking:
Seriously, Joy? Here we are in prime baking mode and you bring us crackers!? Crackers!?
Answer: Yes. Crackers. Big, thick and crispy, salty and satisfying crackers. They have sea salt, people… they must be fancy.
Joy, what are you wearing to your holiday party tonight?
Answer: I. Don’t. Know. Please send help. Please send a new outfit. Please get these crackers out of my face so I stop stress eating them. Please.
Joy, calm down. Why not just wear your nice pair of jeans?
Answer: What? I can do that? I can seriously do that? I’ll can wear my nice pair of jeans even though they’re still jeans? I suspect you’re just trying to make me feel better. I have to find a skirt and top combination that doesn’t make me look like too much of a lunatic hippie. Drats.
These crackers aren’t helping. Someone take these crackers away from me.
And send help… send a pretty black top with sparkles. Quickly. Thank you.
Let’s talk about these crackers, shall we? With poppy seeds and sea salt, these crackers are more like crunchy biscuits… like dog treats for people… like you’ll find yourself reaching for cracker after cracker, and that’s no joke.
The most lovely part about these crackers is that they come together in just about 10 minutes and bake up in 30 minutes. Try them. You might find your happy place.
Sea Salt and Poppy Seed Crackers
from The Complete Book of Cookies
makes 20 crackers
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
1 Tablespoon butter, cold and cut into 6 small chunks
1 Tablespoon poppy seeds
6 Tablespoons half and half
For topping the crackers:
sea salt
half and half
Preheat the oven to 300 degrees F. Sift together the flour, salt and sugar. Add the butter and, using your fingers, rub the butter into the flour until it is in tiny bits and dispersed throughout the flour mixture.
Stir in the poppy seeds.
Add the half and half and mix to make a stiff dough. Place on a lightly floured surface and roll out to about 8×10-inches. Cut into 20 squares.
Place the dough squares on an ungreased baking sheet lined with parchment or foil. Brush sparingly with half and half and sprinkle with sea salt.
Bake for 30 minutes or until crisp but still pale. Transfer to a wire rack to cool and store in an airtight container.
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Just discovering your site… beautiful!
Hey there, I made these crackers and after 30 minutes in my gas oven, they were raw and pliable and flour-y tasting. I suggest doubling the cooking time. And even then, they never turned golden or got crispy enough to be crackers. The dough was much easier to work with than most cracker recipe doughs though.
I just made these and they turned out amazing! I’m putting them in mason jars for Christmas gifts.
I took them out after 26 minutes and they were perfect (Tina, maybe your oven is broken?).
Thanks for another awesome recipe Joy!
Made them and they are wonderful. Did a double batch so they can be included in some goodie bags. I baked them for 35 minutes, perfect! Thanks!
I love this recipe! I too am going to make them to put in Goodie Bags for the Holiday…thanks so much for all you do! I just love your site.
wt is half and half.thank you
“Half and half refers to various beverages or liquid foods made of an equal-parts mixture of two substances, including dairy products, alcoholic beverages, and soft drinks. The United States dairy product known as half and half is a mixture of one part milk to one part cream.”
-Wikipedia-
I just made these and had the same problem as Tina. I have an oven thermometer that showed the temp as higher than 300, so I put them in and turned it down so that could have something to do with it. I plan on trying again sometime and monitoring the oven temp more closely.
I also think I did not roll them thin enough. There were a couple on the edge that were thinner and they are a lot crispier and more cracker like. So make sure you roll them thin!
That being said, I keep eating them even though they are kind of strange and doughy on the inside. Mmmm sea salty goodness!
how much half and half?
this is the fourth time I bake this crackers… and they are soooo yummy! I have replaced the poppy seeds for flaxseeds in some cases, and it works great too!
Thanks Joy!
Is the half and half the USA dairy option? How much half and half
I am addicted to all things cream cheese! Garden veggie cream cheese and “wheat” thins helps me rationalize…. how are these with cream cheese?
I just finished baking it and it is really crunchy and delicious! Thumbs up on this recipe. I am so impressed.
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