In preparation for holiday baking (coming soon to a post near you!) I stole this recipe from Joy the Baker.
I skipped the poppy seeds, but only because I didn't have any. They would be extra good with the added texture.
Sea Salt and Poppy Seed Crackers
1 c all-purpose flour
1/4 tsp salt
1 tsp sugar
1 tbsp butter, cold and cut into 6 small chunks
1 tbsp poppy seeds
6 tbsp half and half
For topping the crackers:
half and half
Preheat the oven to 300 degrees F. Sift together the flour, salt and sugar. Add the butter and, using your fingers, rub the butter into the flour until it is in tiny bits and dispersed throughout the flour mixture. (I used my food processor since I'm lazy.) (Also, please disregard the uber-feminine flannel shirt jacket protruding into the picture. I try to give the darn thing away and it just keeps coming back!)
Stir in the poppy seeds. (Or don't.)
Add the half and half and mix to make a stiff dough. Place on a lightly floured surface and roll out to about 8×10-inches. Cut into 20 squares. (Using a pizza cutter makes this easier.)
Place the dough squares on an ungreased baking sheet lined with parchment or foil. Brush sparingly with half and half and sprinkle with sea salt. (Penzey's. Mmmmm.)
Bake for 30 minutes or until crisp but still pale. Transfer to a wire rack to cool and store in an airtight container.
Check out that third picture. See it? The one with hands and a toaster and forks and stuff? There's a yellow-green Nerf ball type object. First one to guess what it is gets 12 billion blog points!!! (Hints forthcoming in a future post!)