Poppy Seed Flats Recipe

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Poppy Seed Flats

Serve these crisp onion and poppy seed crackers with cheese.

  • 1-3/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons dried minced onion
  • 1 tablespoon sugar
  • 1-1/2 teaspoons poppy seed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3/4 cup milk
  • 1 egg white
  • 1 tablespoon poppy seed
  • Well grease a baking sheet or line with parchment paper; set aside. Stir together flour, cornmeal, onion, sugar, the 1-1/2 teaspoons poppy seed, baking soda, and salt in a medium mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add milk. Using a fork, stir until dough can be gathered into a ball.
  • Turn dough out onto a lightly floured surface. Knead for 8 to 10 strokes or until dough is almost smooth. Divide into 3 portions. Roll each portion to a 12x9-inch rectangle on a lightly floured surface. Using a fork, prick rectangles well. Using a pastry wheel, cut each into twelve 4-1/2x2-inch rectangles. Place 1 inch apart on baking sheet.
  • Combine egg white and 1 tablespoon water; lightly brush over rectangles. Sprinkle with 1 tablespoon poppy seed.
  • Bake in a 375 degree F oven for 10 to 12 minutes or until browned and crisp. Transfer to wire racks to cool. Store in an airtight container for up to 3 days. Serve with sliced cheeses, if desired. Makes 36 crackers.
Nutrition Facts
  • Calories 46, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 65 mg, Carbohydrate 7 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 1%, Vitamin C 0%, Calcium 1%, Iron 2%.
  • Percent Daily Values are based on a 2,000 calorie diet
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