Swedish & Indian Fusion Crackers

One of my fondest memories of living in Northern Sweden was spending time in my kitchen baking and developing new recipes. I had made friends with some of my husband's colleagues and their families and one such family member taught me how to make Swedish crackers. I came home and immediately tried them but changed the taste marginally by adding in some Indian spices. A few weeks later I was visiting mum in London and brought some for her in my luggage. She loved them and asked me to make some more. I spent many of my days replenishing the stock of these Swedish- Indian fusion crackers.

Dry Ingredients

• 320 g polenta/fine yellow cornmeal

• 75 g whole linseeds/flaxseeds

• 75 g sesame seeds

• 60 g pumpkin seeds

• 135 g sunflower seeds

• Salt to taste

• 1 tbsp Onion seeds

• pinch of chilli powder (or to taste)

Wet Ingredients

• 120 ml olive oil

• 565 ml boiling water

Method

1. In a large bowl mix all the dry ingredients

2. Combine olive oil and boiling water and then add to the dry ingredients to form a ball of dough

3. Preheat oven to 170C/325F

4. Roll the dough out between two parchment sheets ensuring it is as thin as possible

5. Slide onto a baking tray/baking trays

6. Remove the top parchment paper and score both horizontal/vertical lines into bite size pieces

7. Bake for about 55-60 minutes or until the crackers look as though they are done.

8. After 5 minutes break into pieces and allow to cool thoroughly on a wire rack

9. They will harden once cool