Cumin Crackers Recipes
BUTTERMILK-CUMIN CRACKERS
Steps:
- Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt. Add butter; process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
- Transfer to a lightly floured surface. Allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with coarse salt; roll to press salt into dough.
- Cut dough into 4-inch-long leaf shapes, or other desired shape. Transfer the leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week.
CUMIN CRACKERS
Provided by Molly O'Neill
Categories appetizer
Time 25m
Yield Forty-eight crackers
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of oil. Set aside. Combine flour, ground cumin, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk and eggs.
- Mix the dry and wet ingredients together. Beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut into 48 balls. Roll out each ball until it is as thin as possible.
- Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 85 grams, Fat 6 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 362 milligrams, Sugar 11 grams, TransFat 0 grams
CUMIN-PARMESAN CRISPS
Categories Cheese Bake Cocktail Party Parmesan Spice Pan-Fry Bon Appétit
Yield Makes about 8
Number Of Ingredients 3
Steps:
- Mix cheese and cumin in medium bowl. Spray medium nonstick skillet with nonstick spray; heat over medium heat. Sprinkle 3 tablespoons cheese mixture in 4-inch round lace-like pattern over bottom of skillet. Cook until cheese is melted, bubbling and golden brown, about 4 minutes. Remove skillet from heat. Using thin metal spatula, carefully and gradually loosen edges of cheese crisp; gently transfer to paper towels to cool. Repeat with remaining cheese mixture, cooking 1 cheese crisp at a time and spraying skillet with nonstick spray before each crisp is cooked. Cool. (Can be made 6 hours ahead. Store in airtight container at room temperature.) Serve at room temperature.
WHOLE-GRAIN BUTTERMILK-CUMIN CRACKERS
These crackers give you the opportunity to experiment with different shapes.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 60
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and table salt. Add butter, and process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
- Transfer dough to a lightly floured surface, and allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with kosher salt; roll gently to press salt into dough.
- Cut dough into 4-inch-long leaf shapes, or other desired shape, and transfer leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer to wire rack to cool.
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Servings 24
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Servings 24
- Heat 1 tablespoon of the butter in a nonstick medium skillet. Add the onion and cook over moderate heat, stirring, until browned, 8 to 10 minutes. Let cool.
- In a bowl, mix the flour with the sugar, kosher salt and pepper. Work in the remaining 6 tablespoons of butter, rubbing it into the flour with your fingertips until the mixture resembles coarse meal. Mix in the onion. Stir in 3 tablespoons of the ice water and shape the dough into a ball; if necessary, add more ice water, 1 tablespoon at a time. Divide the dough in half and pat into two 4-inch squares. Wrap each square in plastic and refrigerate until chilled, at least 1 hour.
- Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll out 1 dough square to a 12-by-9-inch rectangle, about 1/8-inch thick. Cut the dough into 3-inch squares and transfer to 1 of the sheet pans. Brush with some of the egg-white wash and sprinkle with half of the cumin seeds and sea salt. Bake for about 20 minutes, or until the crackers are golden brown and crisp. Let cool completely on a rack. Meanwhile, repeat with the remaining dough, egg-white wash, cumin seeds and sea salt.
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