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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 Remembrance Crackers Recipe
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/
EMAIL PRINT
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.

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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
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