This is the recipe that Shirley brought to the May luncheon. Unfortunately, I didn’t take pics of the individual food that we have recipes for, but at least you’ll have the delicious recipes to try.
Parmesan and Poppy Seed Crackers
1 2/3 C all-purpose flour, plus extra for dusting
1/2 tsp baking powder
1/2 tsp paprika
Pinch of cayenne pepper
Pinch of salt
1/2 tsp freshly ground black pepper
2/3 C unsalted butter, at room temperature
6 oz parmesan cheese, freshly grated
1/2 C plus 1 Tbsp poppy seeds
1 egg, beaten
To make dough: sift together flour, baking powder, paprika, and cayenne into bowl. Add salt & pepper. Set aside. In large bowl, mix softened butter and parmesan until well blended (mix by hand with spatula or in stand mixer with paddle attachment). Add dry ingredients. Continue mixing until a soft dough is formed.
To shape logs: Turn dough out on well-floured work surface. Divide in half. Using plenty of flour on hands and work surface, roll each piece into 1 1/4 – 1 1/2 inch thick log. Wrap each log in plastic wrap. Place in refrigerator for 30 minutes or until firm.
To season logs: Scatter poppy seeds over flat plate or tray. Brush logs with beaten egg. Roll logs in poppy seeds until covered. Refrigerate for 1 hour or wrap logs and freeze.
To bake: Preheat oven to 325 degrees. Line baking sheet with parchment paper. Cut logs into 1/4 – 1/3 inch thick slices. Arrange on baking sheet 1 1/4 inches apart. Bake for 12 minutes or until dark golden and fragrant. Cool completely before serving or storing in air tight container.
Recipe from In the Kitchen, St. Paul Pioneer Press