Recipe: Pink crackers with poppy seeds
Savory pastries with spices and aromatic herbs
May 15, 2011
I'm growing some beets, and my partner told me that usually do not like them, but he was willing to taste them in interesting recipes. So I accepted the challenge and I bought some cooked beets, the only ones I can find in my town.
I cooked some beet risotto, some beet starters with gorgonzola, and since both were well received I made also these crackers.
I tried different types of topping for these pink crackers: sesame is too delicate, nigella is delicious but perhaps too intense: poppy and sunflower seeds were perfect.
Pink crackers with poppy seeds
1 small beet, cooked
400g bread dough
about 150-200g all-purpouse flour
poppy seeds, sunflower seeds, white sesame and nigella
Blend the beet and mix with the bread dough. Add the flour gradually until the mixture is elastic and not sticky. The amount of flour needed will depend on the initial consistency of bread dough and the size of beet.
Roll out the dough and cut into 3-4 mm discs of 7-8 cm in diameter. Prick with a fork.
Place the crackers on a baking sheet and brush with milk. Sprinkle with poppy seeds, sunflower seeds, white sesame and nigella.
Bake in preheated 200° C (392 F) oven for 10-15 minutes, until they start to brown.
A tip: roll out the pink dough into 20x4 cm rectangles. Sprinkle with poppy seeds and twist several times, pulling gently. You will get some nice pink breadsticks.
One year ago: Aromatic herbs omelette
Two years ago: Annatto, year two
Three years ago: Three cheese sauces from Ancient Rome
I'm sending this to Yeast Spotting.
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