Poppy Seed Crackers
|Poppy seeds||1⁄3 Cup (5.33 tbs)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄3 Teaspoon|
|Oil||1⁄3 Cup (5.33 tbs)|
|Egg||1 , slightly beaten|
|Minced onion||1⁄4 Cup (4 tbs)|
Preheat oven to 425° F.
In small bowl, add poppy seeds to boiling water, let stand until cool.
Sift together flour, salt, soda, and pepper.
Add oil, honey, egg, onion, and poppy seed mixture to flour mixture.
Stir until stiff dough forms.
Knead lightly until dough is smooth.
Shape into two balls.
Roll dough 1/8 inch thick on lightly floured board.
Cut with 1 1/2 inch biscuit cutter.
Place crackers on ungreased baking sheet.
Prick each one with a fork.
Bake in preheated oven 10 to 12 minutes or until lightly browned.
Store in airtight container.