Foodie at home is a range of simple recipes I like to share. As a bonus you may pick up some photography tips that are included in more detail in my Product Photography Workshops.
So recently I started conducting my product photography workshops online via Zoom and it has given me the opportunity to also cook more at home while we are in isolation due to the Covid-19 situation. So I wanted to try out a seeded cracker recipe that was shared on Our Local Food fb page.
Now I pay a small fortune for good crackers to have our cheeses and dips and I thought why not see how these go. I am so glad I did. This one batch made up about 4 packets of the same sort of cracker I pay $6 for each…so a bit of flour, seeds and a few other things and I can honestly say I wont be buying them again.
The recipe is at the bottom of the page so if that is what you came here for then click here. Otherwise if you also would like to learn a little about what we discussed during the workshop, read on.
Check out the two images below. Here I wanted to show the imapct of angles in a photo especially when there are quite strong geometric lines and shapes. See how the diagonal positioning has created trianges around the edges. To me it adds interest. Also I showed the workshop attendees how it looked when the scattered seeds didnt overlap the view of the background and the cooling rack. But I didnt take a photo of that one sorry. But what the scattering of the seeds does here is connect the background with the hero here which are the crackers. This helps to create layers of interest for the eye of the viewer.
The images above tell the story of just being baked and some of the ingredients that make up this recipe. The image below is using the same hero product however now we are telling the story of eating the cracker.
We have placed it in an environment where they would be used and still giving an idication of the the ingredients. Note the rusticness of the tin used as the plate here. It is a choice to mimick the roughness of the crackers and the crunchiness of the seeds.
I could have gone up market and had a beautiful white plate with some cheeses and cutlery, again what is the story you want to tell in an image. This is a critical component of creating product images. What is the story – the mood?
Okay, the Recipe!
So as I said this recipe was shared on a page I help run with Toowoomba & Darling Downs.com.au,
- 230g/8oz wholemeal flour
- 115g/4oz semolina
- ¾ tsp fine salt (smoked or fleur de sel Guérande if available)
- 55g/2oz sesame seeds
- 55g/2oz flax seed
- 55g/2oz pumpkin seeds – roughly ground
- 1 tbsp runny honey
- 3½ tbsp vegetable oil, plus extra for greasing
- ground seeds or spices of your choice (optional)
In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds.
In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough.
Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes.
Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment.
Oil the work surface and roll the dough out to a thickness of 3mm.
Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching.
Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking.
Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool.
I am going to try and make cranberry and sunflower seeds ones next. If some of the information interested you regarding the Product Photography Workshop, check out the Classes pages to see when the next one is.
Tell me how you went if you made these. I always like to see people get back in the kitchen and connect with food.