I have decided to make each flavour in a different shape. My wild rice and dried cranberry crisps are the shape of mini slices of a loaf. The spicy blue corn crackers are squares. And the onion and poppy seed crackers are round.
This is a recipe that I tried for the first time and is an adaptation from Menus from an Orchard Table - Celebrating the Food and Wine of the Okanagan.
Onion and Poppy Seed Crackers Makes about 4 dozen
1 medium onion
1 large egg
1/3 cup vegetable oil
2 tsp salt
2 cups all purpose flour
1 tsp baking powder
2 Tbsp poppy seeds
1 Tbsp granulated sugar
1/4 tsp freshly ground black pepper
In the bowl of a food processor fitted with the blade attachment, puree the onion. One medium onion will yield approximately 1 cup puree. Measure 1 cup puree and liquid from the onion and return to the food processor. Add the egg, oil and salt and blend until well incorporated.
In another bowl, measure the dry ingredients. Mix lightly to combine. Make a well in the centre and add the liquids in this well. Mix in one direction until the dough is fully combined. Lightly knead the dough, flouring as needed, for 2 minutes. Wrap tightly in plastic wrap and rest in the refrigerator for 1 hour.
Preheat oven to 350F.
This is a very soft dough and you may find it best to roll it between two sheets of parchment paper. Roll as thinly as possible. In fact, it is best if rolled as thinly as a strudel dough. But don't worry if you can't get it that thin. The crackers will still be fine. Cut into desired shapes.
Bake until evenly golden. The time required will depend upon thickness but anywhere from 5 - 15 minutes. If they are thicker, the crackers will puff up like little pitas. Cool thoroughly before storing in air tight container.