1. Activate the Yeast: In a small bowl, combine the lukewarm water, dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
2. Prepare the Dough: In a large mixing bowl, combine the flour, baking powder, and salt.
Add the frothy yeast mixture and vegetable oil to the dry ingredients.
Mix until the dough starts to come together.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
3. Add Poppy Seeds and Cheese: Gently knead the poppy seeds and grated cheese into the dough until evenly distributed.
4. Roll Out the Dough: Preheat your oven to 180°C (350°F).
Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
Cut the dough into desired shapes using a cookie cutter or a knife.
5. Prepare for Baking: Place the cut-out crackers onto a baking sheet lined with parchment paper.
In a small bowl, mix equal parts water and oil. Brush the tops of the crackers with this mixture.
Sprinkle a little extra salt on top of the crackers if desired.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the crackers are golden brown and crisp.
7. Cool and Serve:
Allow the crackers to cool completely on a wire rack before serving. Store in an airtight container to keep them fresh.
Serving Suggestions
Pair these crackers with your favorite dips like hummus, guacamole, or cheese spreads.
Serve them alongside a cheese platter for an elegant appetizer.
Cooking Tips
Thin and Even: Ensure the dough is rolled out evenly to avoid uneven cooking. The thinner the dough, the crispier the crackers.
Cheese: For a stronger flavor, use a sharp cheddar or Parmesan cheese.
Nutritional Benefits
Whole Grains: Use whole wheat flour for added fiber and nutrients.
Protein and Calcium: The cheese provides protein and calcium, making these crackers a more nutritious snack option.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour to make these crackers gluten-free.
Storage
Room Temperature: Store in an airtight container at room temperature for up to 1 week.
Freezing: The dough can be frozen for up to 2 months. Thaw before rolling out and baking.
