Ingredients
- 155g plain flour
- 50g whole wheat flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 55g unsalted butter, cold and diced
- 85ml cold water
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- ½ tbsp flaxseeds
- ½ tbsp sunflower seeds
- ½ tbsp pumpkin seeds
- 3 stems of tender stem broccoli
- 1 head of chicory
- 1 head of celery
- 1 cucumber
- 10 radishes
- In a mixing bowl, combine the plain flour, whole wheat flour, salt and baking powder.
- Add the cold, cubed butter to the bowl and use your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
- Gradually add the cold water to the bowl, mixing with a fork or your hands, until the dough comes together. If needed, add a little more water, a tablespoon at a time, until the dough forms a smooth ball. Transfer the dough on to a lightly floured surface and knead it a few times to ensure it’s well combined. Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
- Preheat your oven to 175 degrees and line a baking sheet with parchment paper. Take the chilled dough out of the refrigerator and place it on a lightly floured surface. Roll it out to a thickness of about 1/8 inch. Use a cookie cutter or a sharp knife to cut the dough into desired cracker shapes. Place the cut-out crackers on to the prepared baking sheet, leaving a little space between each one.
- Add the sesame seeds, poppy seeds, flaxseeds, sunflower seeds, and pumpkin seeds to a bowl, mix together and then place them on top of the crackers. Bake the crackers in the preheated oven for 15 minutes, or until they turn golden brown around the edges. Remove from the oven and let the crackers cool completely on a wire rack.
- For the crudités: Wash the broccoli, chicory, celery, radish and cucumber and chop into sticks or bite-sized pieces. The radish can also be kept whole if preferred.
