Cumin Crackers Recipes

BUTTERMILK-CUMIN CRACKERS

Buttermilk-Cumin Crackers image

Provided by Martha Stewart

Yield Makes 60

Number Of Ingredients 11

Ingredients

1 1/4 cups whole-wheat flour, plus more for dusting
1/2 cup toasted wheat germ
1/4 cup sunflower seeds
1 teaspoon ground cumin
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into pieces
1/2 cup nonfat buttermilk
Coarse salt, for sprinkling
Vegetable-oil cooking spray

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

Cumin Crackers image

Provided by Molly O'Neill

Categories appetizer

Time 25m

Yield Forty-eight crackers

Number Of Ingredients 8

Ingredients

3/4 cup, plus 1 tablespoon, vegetable oil
6 3/4 cups all-purpose or whole-wheat flour, plus more for rolling
4 1/2 teaspoons ground cumin seed
6 tablespoons sugar
2 tablespoons baking powder
1 tablespoon salt
3/4 cup milk
3 eggs, lightly beaten

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

Cumin-Parmesan Crisps image

Categories Cheese Bake Cocktail Party Parmesan Spice Pan-Fry Bon Appétit

Yield Makes about 8

Number Of Ingredients 3

Ingredients

2 cups coarsely grated Parmesan cheese (about 6 ounces)
1 teaspoon cumin seeds or fennel seeds, finely crushed or ground in spice grinder
Nonstick vegetable oil spray

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

Whole-Grain Buttermilk-Cumin Crackers image

These crackers give you the opportunity to experiment with different shapes.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 60

Number Of Ingredients 11

Ingredients

1 1/4 cups whole-wheat flour, plus more for dusting
1/2 cup toasted wheat germ
1/4 cup sunflower seeds
1 teaspoon ground cumin seed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3 tablespoons unsalted butter, cut up
1/2 cup nonfat buttermilk
Kosher salt for sprinkling
Vegetable-oil cooking spray

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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