I took a fancy to a hot bath/early night/soft music/bottle of wine scenario this evening. A bottle of wine has been selected and the bath water is heating.

I don’t know if it is my age or what it is but I find it difficult to drink more than a half a glass of wine without something to mop it up. I decided that some crackers would fit the bill nicely. I recalled a recipe in the River Cottage Handbook #3 (Bread) for Poppy and Caraway Seed Crackers. A brief chat with Mr L, who agreed that it would be fun to make crackers, resulted in our going off-piste with a Celery and Cumin Seed variation, with added sea salt.

This was my first go at crackers. I’m reasonably pleased with  the outcome (tasty) but not thrilled. They came out a little on the sturdy side. Experience now leads me to the notion that what I thought was extremely thin rolling out fell well short of the required mark. These would be good with hummus or with a pâté starter in place of melba toast, where the sturdy quality would be more of an asset. As a light nibble with a glass of red, they really do need to be lighter and crispier. I’ll be having another attempt soon.

The dougfh was very elastic, so rolling it out was challenging
A small round cutter makes shapes to be further rolled out
Ready to bake
After 10 minutes in the oven
Giant crackers

Published by Scattered Thinker

The Scattered Thinker is somewhat past her prime, but not yet in any danger of giving up. In the Inter-world, she is often known as plumbum, or sometimes as ulygan. In the Real Life, she goes by the name of Beth. Beth is a roamer. She lives in a motorhome and has a backup static caravan that serves as a bolthole if needed. Bricks and mortar are very much a thing of the past. Contact Beth if you would like to correspond with paper and pen.