Parmesan and Poppy Seed Crackers

How to prepare parmesan and poppy seed crackers

1. Mix the flours with Parmesan and poppy seeds. Add the oil mixed with soy sauce, then add cold water, one tablespoon at a time, until the dough comes together. Mix by hand.
2. Shape the dough into a disc and wrap it in plastic wrap, then refrigerate for at least 1 hour.
3. Take half of the dough and roll it out with a rolling pin as thin as you can (the thinner, the crispier they'll be), between two sheets of plastic wrap. Keep the rest of the dough in the refrigerator.
4. Lift the top sheet of plastic and with a sharp knife or a pastry wheel (or pizza cutter), cut square crackers.
   * Take the edges that don't have the right shape and add them to the dough in the refrigerator.
5. Line the baking sheet with parchment paper.
7. Take the plastic with the crackers and flip it onto the baking sheet. It's easier this way than moving each cracker one by one - being thin, they're quite fragile. Remove the plastic wrap and then gently spread out the crackers on the tray so they bake evenly.
8. Bake at 160°C for 10 minutes. Flip the crackers and let them bake for another 10 minutes. When you flip them, the crackers should already be golden on the back.
   * Baking time depends on how thick they are, so watch them so they don't burn; if you made them thicker, the baking time will be longer.
9. Repeat with the rest of the dough.
10. Let the crackers cool - only when cold will they become crispy. When warm, they're slightly soft in the middle. Store them in a container.

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