Asian Spice Crackers

P1000948After a string of sugar laden sweet recipes, I thought I would do a little something for those of you who are more of the savoury toothed variety. I was inspired by biscuit week on the Great British Bake Off so where better to find a recipe than the good old BBC? John Whaite (the lovely man who won last year) has a recipe described as ‘crisp salty-sweet crackers spiced with garlic, cumin and coriander, perfect for snacking or serving with dips.’ Seeing as though I’ve just discovered Yottam Ottolenghi’s incredible book Jerusalem, Middle Eastern cuisine is having rather a big moment in our house. These would go amazingly with any of his hummus recipes like the basic hummus I made below, but I really enjoyed mine covered in butter when it came out of the oven. My brother had one with cheese and said it was nice.

2014-08-21 20.35.34Ingredients

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tsp black peppercorns
  • 1/2 beef stock cube
  • 2 tsp salt
  • 2 tsp sugar
  • 90g butter
  • 1 tsp sesame oil
  • 1/2 garlic clove
  • 300g plain flour, plus extra for dusting


Preheat the oven to 210°C and line a couple of baking trays with greaseproof paper. Measure out all the spices, sugar and salt into a pestle and mortar, and grind until it becomes a coarse powder. Make sure to get all of the black peppercorns otherwise you get a seriously hot surprise biting into one – it was horrendously fiery! Add the stock cube and garlic, then keep grinding until it is all incorporated.


Put the butter, sesame oil and water into a glass bowl and melt over a pan of simmering water.


When it is all melted, stir in your spice mix. Now add the flour and mix well to combine into a dough.


Roll out the dough on a lightly floured surface to a 1/2cm thickness.


Using anything circular shaped (I used a mug) cut out your biscuits, transfer them to the baking tray and prick all over with a fork.


Bake for 12-15 minutes until golden-brown and crisp. You can keep them in an airtight container for up to a week. They are without a doubt the most flavoursome cracker I have ever had, so much so they are actually amazing on their own!



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