Name: Poppy Seed Crackers
Cook time: 30 min
Total time: 1 hr
Yield: Makes about 60 crackers
Ingredients: 1 large egg; 2 tablespoons cold water; 1 teaspoon salt; 8 (6- to 7-inch) flour tortillas; 1/2 cup poppy seeds (2.6-oz jar); a 2-inch star cookie cutter

We loved L.A. chef Mary Sue Milliken's crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them.

Cooks' note:

Crackers keep, layered between wax paper, in an airtight container 3 days.

Recipe information

Total Time
1 hr
Yield
Makes about 60 crackers

Ingredients

1 large egg

2 tablespoons cold water

1 teaspoon salt

8 (6- to 7-inch) flour tortillas

1/2 cup poppy seeds (2.6-oz jar)

Special Equipment

a 2-inch star cookie cutter

Preparation

Step 1
Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
Step 2
Cut out 7 or 8 stars from each coated tortilla (you’ll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.

TagsCracker American Poppy Seed Seed Starter Dairy Free Nut Free Vegetarian Vegan Quick Easy Weeknight Meals 5 Ingredients or Fewer Make Ahead Baking Christmas New Years Bon Appétit

Recipe notes

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