Wei-Wei

deelish.

In Uncategorized on April 18, 2010 at 6:07 pm

i went to

a buffet today.

let’s just say

in the caloric sense

today

i went a little bit

over the limit.

but…

that’s okay, right?

i’m SUPPOSED to gain weight,

right?

also,

i sampled a macaron today

at the buffet,

of all places,

stuck to the side of

a cake.

it was surprisingly delicious.

an egg-shell like

delicate outside shell

and a chewy

almost brownie-like

center.

sticky,

chocolatey,

mmm.

anyway, i need to talk to you about

these crackers.

they represent the second attempt

of my foray into

baking.

and let me tell you,

this recipe

is hard to mess up.

so that makes me feel good.

and it’s tasty too.

it’s a

win-

win.

(apologies for the horrendous photos)

Sea Salt and Poppy Seed Black Sesame Crackers

from Joy the Baker, originally from The Complete Book of Cookies

makes 20 however many you can cut into neat crackers

1 cup all-purpose flour

1/4 teaspoon salt (i used more)

1 teaspoon sugar (i used less)

1 Tablespoon butter, cold and cut into 6 small chunks (i cut mine into about 9.)

1 Tablespoon poppy seeds (i used sesame seeds. and way more than 1 tbsp)

6 Tablespoons half and half (i used three coffee creamers, stolen from a convenience store cafe, and about 4 tbsp of milk)

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 (mine baked for 25 minutes) or until crisp but still pale. Transfer to a wire rack to cool and store in an airtight container.

delicious.

my mother can’t eat

too many sweets

(that d-word diabetes

and bs: blood-sugar)

and come to think of it

neither will can i

so i think i will be focusing on

savory baked treats.

and no,

i will not be starting any sort of publication

called

The Exploration of Savory Baking

or

The Savory Baker

or

Baking Salty

because that’s just

in my dreams.

bottom line:

make these crackers.

they are beautifully versatile.

and almost too hard to screw up.

**

Do you read Joy the Baker? I love her and her blog. It, and she, is beautiful.

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  1. Your crackers are so cute! Got to try this sometime . . .

  2. Haha in the original post they were cut with just a knife, but we have this pizza-cutter with wavy edges at home and I thought, why not? I liked the fluted edges the crackers ended up with 🙂

    If I made these again (which I almost definitely will) I’d make them into long sticks with the same wavy edges and give them to people in tall cups… (my mom’s suggestion!)

    Maybe you could try them with poppy seeds, like the original recipe. Obviously the thing I love about this is how versatile it is! 😀

    Wei-Wei

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