These crackers kind of remind me of some thing my friend Anjana’s Mum bakes. She’s Indian and my group of friends used to love it when Anjana brought in her Mum’s baking to share with us at school. I have no idea what any of the things she made were called though, and I think her Mum sometimes reads this blog, so now I am a bit embarrassed. These might not be anything like her baking and I might be making a fool of myself with my rambling.
Right, moving on. These crackers are packed with carrot, but you actually can’t tell. The are soft crackers too, which seems a bit strange at first because they look crunchy, so they aren’t what you are expecting. However, they are quite addictive. We had friends over the night I made them and everyone kept reaching for another one to munch on.
Makes about 90 crackers.
1 ½ cups plain flour
1 teaspoon dried mustard
1 tablespoon cumin seeds
1 cup finely grated carrot (about 2 carrots)
¾ cup grated tasty cheese
1 egg yolk
Place the flour and mustard into a large bowl. Rub in the butter, pinching it with the flour until it resembles a fine breadcrumb. Stir in the seeds, carrot, cheese and egg yolk. Mix until a firm dough has formed.
Knead thee dough on a lightly floured surface until it is smooth. Cover with cling film and refrigerate for 30 minutes.
Preheat the oven to 180°C. Prepare some baking trays by lining them with baking paper.
Roll the dough out on a lightly floured surface until it is about 3mm thick. Using cookie cutters, cut shapes out of the dough and place about 2cm apart on the prepared trays. Bake for approximately 12 minutes or until lightly browned. Leave to cool completely on the trays before serving.