These buttery crackers are a delight on a chilly May afternoon. We've had many chilly May afternoons already, until today when we were greeted with a June afternoon! The sun is starting to make more regular appearances, wobbling over the clouds like a toddler new on his feet.
The crunch of the poppy seeds is a great compliment in these easy crackers. Not to mention the wonderful buttery taste. I thought, naively, that I could just have a taste. I stopped shortly afterward, remembering that these were intended for someone else and that I should keep my paws off dairy anyway. I'm glad I remembered sooner rather than later.
When you peek into the oven during baking, the butter will rise to the top and form a bubbling, buttery golden layer on top of the crackers. They brown during the process, but you have to wait for the hot butter to settle down a little bit after pulling them out of the oven. Work hard to make them as even as possible (using your gluten free rolling pin), so that they crisp evenly. The thicker crackers will not be crispy so much as tender and buttery, but the thinner ones will have a delightful snap to them with each bite.
Have you tried making crackers? What tips do you have? Any dairy free crackers in the house?
Two Years Ago: May 2009 Co-op Food
Poppy Seed Crackers
a riff on this excellent recipe
1 stick butter (1/2 cup) at room temperature
2 whole eggs at room temperature
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Italian seasoning
1 tablespoon poppy seeds
1 cup millet flour
1/2 cup sweet rice flour
1/4 cup milk (optional)
In the bowl of stand mixer fitted with the paddle attachment, whip the butter and eggs together on medium speed until creamy looking. Add the salt and pepper, Italian seasoning, and poppy seeds (for crunch!) and mix just until they are incorporated. Add the millet and sweet rice flour with the mixer still on low speed.
If the mixture feels too crumbly add a little bit of milk to obtain a smooth but not too wet dough. Start with one tablespoon at a time. Gather the dough into a ball, wrap in plastic, and refrigerate for about 2 hours.
When ready to bake, turn the oven to 350 degrees Fahrenheit and position a rack in the middle.
Roll the dough in between 2 sheets of parchment paper and roll to about 1/4 to 1/8-inch thick. Cut cracker shapes out in the dough with a pizza cutter and place them on a parchment lined baking sheet. Bake for 10-12 minutes or until the edges are golden.