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For this month's Home Baker's Challenge, Priya gave us some crispy and crunchy savory cracker recipes. I took the whole summer off from this event and thought I can get back into track with these simple to make savory crackers. To be honest, I am not much of a snack person. But if I really have to choose, I would probably prefer sweet snacks like cookies, cupcakes more than savory snacks. So when I saw this month's challenge, I wasn't sure if I was going to participate. Also September was a very very busy month for me with the schools...


2430-3 cookies

Total time

50 minutes




  • 1 cup all purpose flour
  • (1.25l) fish stock
  • (1.25l) fish stock
  • 2 tbsps butter (Cold - cubed)
  • (1.25l) fish stock (Ground)
  • 1 tbsp Poppy seeds
  • 1 tbsp sesame seeds


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, sift flour, baking powder and salt. Add the cubed butter and using finger tips, rub the butter into the flour till it resembles breadcrumbs in texture.
  3. Add pepper, poppy and sesame seeds. Mix well.
  4. Slowly add iced water and mix until the dough comes together. Form into a rough ball and place it between 2 parchment papers and roll it out into 1~2mm thickness. Using a lightly floured 3" cookie cutter, cut the crackers out and place them on the prepared baking sheet.
  5. Chill the baking sheet for 20 minutes.
  6. Bake for 25~35 minutes or until the crackers are lightly golden brown and crispy. Store in an airtight container.
  7. View the recipe instructions at Cook's Hideout

Contains allergens
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