How to Cook

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Almond and Poppy Seed Crackers

8 - 12 min single recipe cover
  • 200g Ground Almonds
  • 4 tsps Poppy Seeds
  • 1 tsp Baking Powder
  • ½ tsp Almond Essence
  • 25g Butter/Margarine – melted
  • 2-3 tbsps Diluted Milk
  • Extra ground almonds for rolling out
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Set the oven to 190°

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Combine the ground almonds, poppy seeds, baking powder and almond essence in a bowl

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Mix in the butter, then add the diluted milk and stir using a fork

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Bring the mixture together with your hands to achieve a firm but moist dough

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Roll out to 3-6mm thickness on a surface sprinkled with some of the extra ground almonds – the mixture is fairly easy to handle but if it is too sticky, sprinkle the top with extra ground almonds

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Cut into rounds with a 5-6cm scone/cookie cutter and use a palette knife to lift carefully lightly greased baking sheet

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Bake 8-12 minutes or until lightly browned and firm in texture

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Leave to cool and harden on the sheet for a few minutes

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Transfer to a wire cooling rack to cool completely

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Serving suggestion: Serve as a semi-sweet cracker, as an alternative to bread, crisp breads, and oatcakes with pates, soups, cheeses etc. or with savoury/sweet spreads for a snack/breakfast meal. They also make an ideal base for canapés.

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Variation: Serve as a sweet accompaniment with ice-creams, by using 1 tsp almond essence instead of ½ and cutting dough into fingers instead of rounds.

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