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- 175 g semi-wholemeal flour
- 50 g Le Guérandais coarse grey Guérande salt
- 1 teaspoon le Guérandais fine Guérande salt
- 125 g powdered hazelnuts
- 150 g grated parmesan
- 2 teaspoons vergeoise
- 1 sachet of yeast
- 50 g butter (very cold)
- ½ pot natural yoghurt (approx. 50 g)
- 100 g poppy seeds
- 100 g sunflower seeds
Preparation time: 20 mins
Resting time: 2hr
Cooking time: 10 mins
Preparation of the dough:
In a large salad bowl, mix the flour, powdered hazelnuts, parmesan, vergeoise, fine Guérande salt and yeast. Add the butter in small cubes and knead vigorously by hand. Add the yoghurt and mix until you have a short crust pastry texture.
Divide the dough into four balls and leave to rest in the fridge for two hours.
Preparation of the crackers:
Pre-heat the oven to 200°C. Roll out each ball of dough onto a floured (not more than 3mm) clean surface. Dust with coarse grey Guérande salt and the poppy seeds and sunflower seeds, which should be pressed very lightly into the dough. Cut into 5cm x 3cm rectangles using a serrated pastry wheel.
Cover a baking tray with greaseproof paper and arrange the crackers on it. Place in the oven for 5 to 10 minutes, until they are crispy and slightly golden around the edges. If some start to brown too quickly, remove them and leave the others in for slightly longer!
Place the crackers in a sealed container so that they stay nice and crispy.
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