I had some pastry left over from the Chicken Korma pie that I made recently, and decided to roll it out thinly and bake it with cumin seeds & salt sprinkled on, and it was bloomin' lovely. This gave me an idea for cumin seed crackers, which turned out light and crispy just as I'd hoped.
Cumin Seed Crackers
150g wholemeal self raising flour
25g cold butter
1/2 tsp course sea salt, plus extra for sprinkling on top
1 tsp cumin seeds
approx 3-4 tbsp cold water
1 egg white
- Rub the butter into the flour
- Crush 1 tsp of cumin seeds in a pestle & mortar
- Add the salt and cumin to the flour
- Add the water a little at a time, until it all comes together
- Knead for a couple of minutes until it becomes more elastic
- Place into a bowl and cover with clingfilm and leave to rest for an hour
- Divide the dough into 3 pieces and roll out between 2 sheets of greaseproof paper as thinly as you can
- Cut discs with a pastry cutter
- Lay onto a baking tray and brush with the egg white
- Sprinkle a few seeds and salt over the discs
- Bake in a preheated 180C oven for 10 minutes until just turning brown
- Leave to cool
I served up a little platter with cheese, a batch of this year's home made chilli plum jam, grapes and some of the contents of my Carnivore Club box.
Carnivore club is a monthly subscription service that sends out a box of 4-6 handcrafted cured meats from top artisans; perfect for a charcuterie buff. The box I was sent had the following meats in :
Cornish Chorizo
Wild Venison Bresaola
Black olive salami
Pokers (snacking salami)
Cornish Coppa
I was provided with the Carnivore Box free of charge