And they are so simple, they barely feel like experimenting. We call it cocktail hour, and we play games and write quizzes – and we eat these crackers. From London to Harrogate, here's where to embrace the Swedish concept of 'fika'. Bake in the preheated oven for around 50–60 minutes – do watch the seeds don’t brown too much – until completely cooked and dry. Sub in half of the olive oil with flavoured oils like chilli oil, truffle, walnut or sesame oil. Split the mixture in half and place one half on each lined baking sheet. The crackers are thin, but sturdy enough to act as a vehicle for cheese, or be dunked into your favourite dip, but are delightful eaten alone, like posh crisps. Break into smaller pieces and store in an airtight container. How to make Scandinavian glögg mulled wine, Chocolate & Oat treats (havregrynskugler/chokladbollar), Web-shop spots released daily – please read. Add all the ingredients (apart from the extra sea salt) to a bowl and stir well. So now, every Friday, we log onto our laptops and chat to my sister and her partner, some 200 miles away from me right now. Stir together the flour and water to form a paste. Now stir through the olive oil, the fine seeds, the salt, and any seasoning. Try with a lovely cheese such as Åseda or Vaästerbotten. Bake for 25 minutes, until golden brown. These cookies will be stored in your browser only with your consent. This website uses cookies to improve your experience. Line a tray roughly 30×34 cm with a silicone mat or baking paper and preheat the oven to 180°C. You can vary the seeds as you prefer. These cookies do not store any personal information. Repeat with the other half of the dough. Sharmadean Reid: 'I was too focused on school for cooking', Why Tenerife is your best bet for last-minute winter sun, The best heist films to watch this weekend, “I wish her well”: a guide to Westminster’s secret language, The best crime novels to read during lockdown, Braised lamb shanks: a flavoursome weekend one pot, How to have a Scandi weekend (without going abroad). You also have the option to opt-out of these cookies. Now hasn’t really felt like the time for experimenting. Remove the paper from the top and scatter with more dried nettles (if you like it stronger) and some flaky sea salt, to taste. Mon-Fri 11:00-19:00 Sat 9:00-18:00 Sun 10:00-17:00 (pre-booking if shielding possible 9-10), Online Shop & Warehouse: shop@scandikitchen.co.uk. This website uses cookies to improve your experience while you navigate through the website. They’re oven baked, so not greasy, and the CRACK when you smash them up, hot from the oven, is about as satisfying as life gets right now. Line a tray roughly 30×34 cm with a silicone mat or baking paper and preheat the oven to 180°C. Salmorejo comes from Córdoba in Spain where, during the long, hot summers, they know how to eat well and keep cool. Experimenting will wait. Without an excess of ingredients, I’m going to stick with what I know. It will work with just about any flour you find lurking at the back of your shelves: spelt, rye, wholemeal, plain, white, khorasan, or pretty much anything else. 2 teaspoons fine seeds, eg. But like all my recipes at the moment, these crackers are designed to work around you, and whatever you’ve in your cupboards. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. So, when faced with the choice of having a crack at Portuguese custard tarts for the first time, unsure of its success, or a coffee and walnut cake, which I have made a dozen times with reliable results, it’s not exactly Sophie’s choice. When it comes to the flavouring, the world’s your oyster: I’ve made them with curry powder, dried herbs, parmesan, freshly ground black pepper, and seaweed powder: all have been totally different, and all have been hits. A little bit of effort is worth it for the ultimate toastie. nigella seeds, 2 tablespoons chunky seeds, eg. Add all the ingredients (apart from the extra sea salt) to a bowl and stir well. The North of this popular island still retains much of its original Spanish charm. There are lots of different ways to make crackers: stamping them out, oatcake style, or making a sturdier dough and running it through a pasta machine until thin and pliable, but this recipe is the easiest I’ve tried: once the dough is mixed, it will be gloopy and loose. They’re quick to pull together, and it’s surprisingly therapeutic daubing away at the mixture on the sheet until you have an even layer. Sprinkle with the chunky seeds, and bake for 20-30 minutes, until the crackers are golden brown, crisp, and beginning to lift from the tray. 50 g sesame seeds; 50 g Flax seeds (linseed) 80 g Sunflower seed; 80 g Pumpkin seed; 20 g Chia seed; 50 g Buckwheat flour; a pinch xantham gum ; 3.5 tbsp cold pressed rapeseed oil or other good olive oil ; 150 ml boiling water; 1/4 tsp sea salt; sea salt flakes to taste I started making them about three weeks ago, and now they are a staple in our home – especially on Friday nights. Place another piece of baking parchment on top (sandwiching the mixture) and roll out the mixture thinly and evenly to fit the baking sheet. 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We also use third-party cookies that help us analyze and understand how you use this website. There were no regular appointments or commitments to hang our week on. https://www.bbc.co.uk/food/recipes/multi-seed_savoury_03806 I make these on a silicone mat, but if you don’t have one, greaseproof paper will do fine – just be careful not to tear through the paper while spreading, as the batter is quite wet. Try stirring through crispy dried onion, cumin and fennel seeds, crushed coriander seeds, sesame seeds, poppyseeds, garlic or onion salt, caraway or flax seeds. When we first began socially distancing, days quickly began to blur into one, time became amorphous and frustrating. This category only includes cookies that ensures basic functionalities and security features of the website. Preheat the oven to 180°C/fan160°C/ gas 4. The … Because this is designed to be a flexible recipe, I have given loose cooking times: if I use plain flour, and get the layer thin and even, it takes exactly 20 minutes, but if there are lumps or waves, you’ll need an extra ten minutes to dry it out: when it’s ready it will be evenly golden, crisp, and lifting away from the tray. They feel sufficiently elegant to have alongside a cocktail, even if you’re just sitting on the sofa in your pyjamas. I usually turn the oven off and leave in the oven while it cools to ensure they are completely dry. Our cafe is closed during 2nd lockdown (5 Nov - 2nd Dec) but shop OPEN for groceries (and we have take-away light lunch, coffee & cake, too).