Remembrance Crackers

A riff on the cabin bread eaten as a staple food in the trenches but updated into a modern crunchy cracker with rosemary and poppy seeds (symbols of remembrance adopted by the RSA). For other Anzac recipes, including the best ever Anzac Biscuits, click here.

Annabel Langbein Media

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Remembrance Crackers
1 cup plain flour
¼ cup wholemeal flour
½ tsp baking powder
3 tbsp poppy seeds
2 tsp finely chopped rosemary leaves
1 tsp salt
¼ cup extra virgin olive oil
½ cup water
extra virgin olive oil and flaky sea salt, to sprinkle

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/remembrance-crackers/1991/

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Prep time:: 5 mins
Cook time:: 20 mins
Makes:: about 30

1 cup plain flour
¼ cup wholemeal flour
½ tsp baking powder
3 tbsp poppy seeds
2 tsp finely chopped rosemary leaves
1 tsp salt
¼ cup extra virgin olive oil
½ cup water
extra virgin olive oil and flaky sea salt, to sprinkle

Preheat oven to 160˚C fanbake and line an oven tray with baking paper for easy clean-up.

Combine the flours, baking powder, poppy seeds, rosemary and salt in a large bowl. Combine the oil and water, add to dry ingredients and mix to form a soft, pliable dough. Divide into 2 pieces, roll out on a lightly floured board to about 3mm thick and cut into crackers about 6cm x 4cm.

Transfer to prepared tray, brush lightly with extra olive oil and sprinkle lightly with salt. Bake until crisp and pale golden (20-25 minutes). Allow to cool fully before storing in an airtight container for up to 2 days.

1 comments

Remembrance crackers look good. Must try them. I enjoyed your recipe for Anzac biscuits with slivered almonds and raisins in. I didn't have raisins so used sultanas instead. Very yummy.

Denyse April 24, 2015