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:
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.