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Seedy crackers and herby cheese

January 2, 2013

ImageThis post has been on its way for a long time. This fall has been crazy, but with this new year, things are finally changing. In the fall I was on a cheese craze. I got this idea in my head that I should be making my own cheese. And so I did. A fresh goats cheese. And with this kind of fresh cheese, I needed crackers. And these crackers are amazing. And easy! They taste like toasted seeds and go so, so well with the tangy cheese. Ohh, and the cheese. Marnie, my mother-in-law, gave me a cheese trick this summer. You take a fresh goats cheese and put it in a shallow bowl. You crush up some salt, black pepper, garlic and fresh herbs and spread it over the top. And then you drizzle olive oil over it. It is so simple and so good. Especially on a hot summers night with a glass of wine on the side.

DSC_0140And it looks pretty, too. If you are interested in making your own chèvre, I used this recipe and it really came out very nicely. And for the crackers. This is a very widely used and well-known recipe in the Danish blog world. I used this for inspiration.

Here’s what you need:

4 dl./1,7 cups seeds (I used sesame, pumpkin and linseed, but you can use the seeds you like best)

1 dl./0,4 cups oats

3,5 dl./1,5 cups flour

1 teaspoon baking powder

2,5 teaspoons sea salt

2 dl./0,85 cups water

1,3 dl./0,55 cups neutral oil


Turn the oven to 200C/390F. Mix all the ingredients in a bowl until they are thoroughly combined. Divide the portion in half. On a piece of parchment paper, lay out the first portion of dough. Place another piece of parchment paper on top of the dough. Massage and press it until it is uniformly about 1/4 centimeter thick. Remove the top layer of parchment and transfer the dough (still on the bottom piece of parchment) to a baking tray.


Using a knife, cut the dough in the shapes you would like. You don’t have to cut all the way through,  just making the lines in the dough, makes it easier to break it apart nicely when it’s done. Bake the crackers for about 15 minutes. Make sure they are done, though. The smell should be like toasted seeds and nuts and it should be golden all over. I think it is better to overcook these crackers than to take them out before they are completely done. So the baking time is a pointer only. Keep an eye on the oven. Repeat with the second portion of dough and keep the crackers in an airtight container and enjoy.


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