I woke up this morning with an unusual sensation. Something felt different on the boat this morning. Then I sussed it, it was warm. There was no slight chill in the air. My nose was normal body temperature, not the cold little bump that normally takes it’s place all winter. Nope, it was definitely warm. No frost outside, no frozen solid canal, just ripples across the water, ducks paddling through it once more, happy to be over their ice skating phase.
Winter seems to be moving on, albeit slowly, but he’s on his way. Part of me is sad, I love those crisp, blue skies. I love the morning frosts, followed by clear, short winter days. But with the change in weather, comes the sign of spring, snowdrops are starting to bloom, daffodil stems are popping up left, right and centre. Even my tulips are starting to poke their heads out of their potted beds. Spring is on his merry way.
You can’t go wrong with crackers. A change up from your morning toast, something lighter for lunch, or something to keep you going on the sometimes dull February afternoons. These are so easy to make, you can add whichever seeds / nuts take your fancy. Mess around with your preference of herbs and spices. Serve them with a tasty dip, like this one. Here’s my favourite pic’n’mix cracker for now.
Rye and Mixed Seed Crackers
Makes 10-15 crackers
100g Rye flour
50g Spelt flour
3 tablespoons ground flax
2 teaspoons coriander seeds
1 teaspoon pine nuts
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 teaspoon majoram
1 teaspoon dried rosemary
Salt and pepper
¼ teaspoon bicarbonate of soda
½ teaspoon E.V Olive oil
Pre-heat the oven to Gas Mark 4 / 180 C
Line a large tray with baking paper.
In a bowl, combine the dry ingredients. Add the wet ingredients and mix with a spoon.
Knead with your hands to form a ball of dough.
On baking paper, or a non stick mat, roll out your dough into a rectangle shape, to the desired thickness – I rolled mine about ½ cm thick.
Using a knife, or pastry wheel, score lines into the dough to form crackers. Make as small / big as you like.
Bake for 20 mins, until the edges are just starting to darken. If you want your crackers extra crisper, bake for a couple of mins longer.
Leave to cool completely, before storing in an air tight container.