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Lite parmesan & spice crackers
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • 300g (2 cups) plain flour
  • 1/2 tsp ground black pepper
  • 1.00 gm baking powder
  • 40g (2 tbsp) butter, chopped20g (1/4 cup) fried shallots (Maesri brand), lightly crushed
  • 40.00 ml finely grated parmesan
  • 7.50 gm Creole seasoning (MasterFoods brand) or spice mix of your choice
  • 125ml (1/2 cup) water (approximately)
  • 20.60 gm milk, to brush
  • 20.00 ml cumin seeds, to sprinkle
  • Low-fat hommus, to serve (optional)
Instructions:
  • Preheat your oven to 200°C and prepare 2 baking trays with non-stick baking paper.
  • In a large bowl, sift together flour, salt, pepper, and baking powder. Use your fingertips to gently mix in the butter until the mixture looks like fine breadcrumbs.
  • Combine shallots, Parmesan cheese, and seasoning into the mixture, then create a well in the center.
  • Pour the water into the bowl and mix using a round-bladed knife in a cutting motion until the dry ingredients are barely moistened (do not fully moisten them yet). Then, use your hands to press firmly and bring the mixture together until a very firm dough forms. Knead the dough in the bowl a few times until it is just smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  • Divide the dough in half and wrap one portion. Roll out the remaining dough with a lightly floured rolling pin on a floured surface until 2mm thick. Use a fork to prick the dough. Cut into 6cm wide strips with a sharp knife, then cut crosswise to create 6cm squares. Arrange in a single layer on baking trays.
  • Gently brush squares with some of the milk and sprinkle with a portion of the cumin seeds. Bake in a preheated oven for 10 minutes, switching trays halfway through, until they turn light golden. Allow to cool on the trays. Repeat the process with the leftover dough, milk, and cumin seeds. Serve with hummus, if preferred.

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