Crackers: Spicy Wafers

posted by Maree 07-17-98 5:16 AM

Adapted from Alexandra Michell's (1985) "Particular Picnics", publ. by Thomas Nelson, Melborne, Vic. ISBN: 0 17 0065146.

Spicy Wafers

250g plain (~8oz all purpose flour)
2 teaspoons baking powder
1 teasp. salt
1/2 teasp. ground chilli
1 teasp. cummin seeds
1 teasp. cardamon seeds
1 teaspn. black peppercorns
2 tabs (40ml/ 8 teaspn.) oil.
Water (amount will vary according to humidity and flour etc.)

Ingredients allowing for variations: in cooking method:
*Extra oil for deep frying (Type 1- fried variety)
*Vegetable oil spray (Type 2- waffle-iron variety)

Place flour, baking powder, sal and ground chilli in bowl of food processor and mix. Crush cummin, cardamon & pepper corns with a mortar and pestle/ in a coffee grinder. Add to dry ingredients in processor.

Add the oil to mix and then, with motor running, add water very gradually (***and carefully)- like you would do if making your own pasta. Allow to come to a ball-

(Type 1): Keep as DRY as possible. Wrap in plastic and let rest ~ 30 mins. Roll out with a pasta machine (rollers) to desired thickness and cut into 3" (~8cm) squares. Deep fry in oil until puffed and lightly browned. Drain on absorbent paper.

(Type 2): Add enough (but not too much!) water to make a waffle-type consistency batter. Spray waffle iron with vegetable oil. Heat waffle iron to desired temp. Pour in sufficient batter. Cook waffle /wafers until done. Repeat until batter is used.

Variations: Change/ mess around with the spices (depending on what you intend serving with the wafers. Try some herbs, some minced onion/ garlic or whatever takes your fancy.

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