Recipe by Dib's
I love these with cream cheese and jalapeno pepper jely!
Top Review by Dani Jean
I cheated quite alot for this recipe, but I owe the end product to you regardless. Instead of whole-wheat flour I used buckwheat and instead of poppyseed I used amaranth grits as those were the best subsitutins I could find (the snow forced me to join the pantry challenge for a few days) and used Olive oil instead of vegetable oil (you see, I still used a veggie oil and wheat flour :)). The end result wasn't like a cracker really, but more like a pita skin. Regardless it is absolutely delicious! with some butter cream or garlic spread I can't imagine anything better
- 118.29 ml whole wheat flour
- 118.29 ml white flour
- 14.78 ml poppy seeds
- 118.29 ml grated parmesan cheese
- 78.07 ml vegetable oil
- 4.92 ml soy sauce
- 14.78 ml ice water
Directions See How It's Made
- 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.