Best 4 Poppy Seed Crackers Recipes

POPPY SEED CRACKERS

Steps:

• Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
• Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.

POPPY AND SESAME SEED CRACKERS

Steps:

• Prepare the dough: Preheat oven to 350°F
• Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
• Add the butter and pulse until the mixture resembles coarse meal.
• Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
• Stir just until the ingredients are incorporated.
• Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
• Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
• Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
• Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
• Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
• Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
• Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).

POPPY SEED CRACKERS

Steps:

• In a medium bowl add flours, poppy seeds and cheese together-whisk.
• Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
• Wrap and chill for around 30 minutes.
• On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
• Bake for 15-20 minutes in a 325 degree oven.

BRANDADE ON POPPY SEED CRACKERS

Steps:

• Rinse cod well to remove external salt. Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
• Peel potato and cut into 1-inch pieces. Put in a 2-quart saucepan with salted water to cover by 1 inch. Bring to a boil and simmer potato until very tender, about 15 minutes. (Do not drain until ready to whip.)
• While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes. Discard bay leaf, thyme, and clove and purée garlic with cream in a blender until smooth.
• Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
• Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture. Beat with an electric mixer at low speed until combined well. Add oil in a slow stream, beating, and season with salt and white pepper. Top crackers with warm brandade just before serving.