Caraway Crackers - Paperblog

Debora Robertson is a food writer and editor who, when she’s lucky, gets to write about gardens too. She blogs at Love and a Licked Spoon.

Debora’s Book “Gifts from the Garden" can be found in the What You Sow shop and it’s such a good fit to our range, bringing the world’s of crafting and gardening together in the prettiest way. The book covers everything a crafty gardener needs to know from propagating your own herbs to making your own pesto, with plenty of other glorious gift ideas in between.

Here, Debora shares her recipe for Caraway crackers, just be warned that this post is highly likely to make you invite Debora to your next party.

If I ever cross your threshold without a bottle of wine in one hand and a bunch of flowers in the other, there’s every chance your house is on fire and I’m attempting to rescue you from the flames.

I love parties. Small ones, large ones, impromptu ones and those long in the planning. I will reward you for inviting me with general puppy-like over-exuberance and gifts. As well as presents of the floral and alcoholic variety, there’s every chance I’ll bring you a little homemade something or other too – a jar of jam, a cake, or some biscuits to go with the cheese. I’ll probably bring you the cheese too. And perhaps a jar of chutney or piccalilli. Maybe both. (I warned you: over exuberant.)

The crackers here are one of my favourites. I developed the recipe when I was working on my book, Gifts from the Garden: 100 Gorgeous Homegrown Presents, and I’ve made them many times since. It’s quite a flexible recipe. You can vary the seeds you use so long as you keep the quantities the same. Sometimes I use poppy seeds and sometimes I use sesame. Sometimes I up the caraway and reduce the fennel. Sometimes I cut the fennel completely and use celery seeds instead. I think the combination here goes particularly well with a strong cheddar, though what you pair it with is entirely up to you.

I grow caraway in my garden. I love to see its pretty, frothy heads dancing about in the breeze. It’s pretty undemanding so long as you put it in the right spot, rather like husbands and dogs. It’s a hardy biennial which thrives best in rich, well-drained soil in full sun. The seeds are ready for harvesting in the plant’s second summer. To harvest them, cut the ripening seed heads off in the morning when the dew is still on them – this will stop them from scattering as you gather them. Cover the seed heads with a paper bag secured with an elastic band and hang them upside down by the stems in a dry, well-ventilated place. They’ll take about a week to dry out fully and then you’re ready to go crackers.

Caraway crackers

These crackers make a great gift to take to a party with some great cheese and a jar of homemade chutney or piccalilli. The dough freezes very well so you can make up a couple of batches and keep one in the freezer for when you need to rustle up a quick gift at the last minute.

Makes 24x5cm crackers

180g plain flour

80g spelt flour

1 tsp baking powder

2 tbsp sesame seeds

2 tbsp caraway seeds

1 tbsp fennel seeds

½ tsp freshly-ground black pepper

½ tsp flaky sea salt

70g unsalted butter, chilled and cut into small cubes

Place the flours, baking powder, salt and pepper into a food processor and pulse to blend. Add the butter and pulse just until the mixture resembles fine breadcrumbs. Add the seeds and pulse quickly so they’re evenly distributed in the mixture.

With the motor running, slowly pour 120-140ml iced water through the feed tube and process until it comes together into a firm dough. Turn out onto a lightly floured surface and kneed gently to bring together. Divide into two discs, wrap in clingfilm and refrigerate for 15 minutes.

Remove one piece of dough from the fridge. Place between two pieces of clingfilm and roll out to 3mm thick. Dip a 5cm round cutter in flour and cut out the crackers. Place them on a baking sheet lined with baking parchment. Repeat with the other half of the dough. Gently kneed together the scraps and cut them out too. Refrigerate the crackers for 30 minutes. Preheat the oven to 180◦C/gas mark 4.

Bake for 20-25 minutes until the crackers are just turning golden. Cool on the tray for 5 minutes, then place on a wire rack to cool completely.

The crackers will keep in an airtight container for 4-5 days.

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