Poppy Cheddar Moon Crackers

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

These poppy seed and cheddar moon crackers are a delightful addition to any savoury spread or cheese board. Combining the sharp, punchy flavour of extra-mature Cheddar with the subtle crunch of poppy seeds and yellow cornmeal, they offer more depth than your average shop-bought biscuit. The crescent shape adds a whimsical touch, making them an excellent choice for themed parties or a sophisticated afternoon snack.

This vegetarian recipe is surprisingly simple to master at home and yields a far superior texture to mass-produced alternatives. By rubbing cold butter into the flour and using a quick kneading technique, you ensure a short, crumbly finish that melts in the mouth. Serve these golden crescents alongside your favourite chutneys, soft cheeses, or simply enjoy them on their own as a comforting homemade treat.

Ingredients for Poppy Cheddar Moon Crackers

90 גרם קמח רגיל
30g yellow cornmeal
1 tablespoon poppy seeds
1/4 כפיות מלח
1/4 teaspoons baking powder
1/2 stick cold unsalted butter, cut into bits
150g coarsely grated extra-sharp Cheddar (preferably orange)
4 to 80ml cold water
ביצה גדולה אחת
1 tablespoon warm water
Coarse sea salt for sprinkling
Equipment: a 2 3/4-inch crescent biscuit cutter

How to make Poppy Cheddar Moon Crackers

Whisk together flour, cornmeal, poppy seeds, salt, and baking powder in a large bowl. Blend in butter with a pastry blender or your fingertips (or pulse in a food processor) just until mixture resembles coarse meal. Add cheese and 60ml cold water and mix with a fork (or pulse) until incorporated. If mixture is still dry, add enough of remaining tablespoon cold water until mixture holds together to form a soft dough.

Turn out dough onto a work surface. With heel of your hand, smear dough 3 or 4 times in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, then divide dough in half. Press each half into a disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 204°C with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

Roll out 1 disk of dough on a lightly floured surface (keep remaining disk chilled until ready to use) with a lightly floured rolling pin into a 12-inch round and cut out as many crescent moons as possible with cutter. Transfer to baking sheets, arranging them 1/2 inch apart. Gather scraps, then reroll and cut out.

Lightly beat egg with warm water in a small bowl for egg wash. Lightly brush crescents with egg wash and prick all over with a fork, then sprinkle with sea salt. Bake, switching position of sheets halfway through, until golden, 12 to 14 minutes. Cool completely on sheets on racks. Make more crackers with remaining dough (cool baking sheets between batches).

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.