Two Seed Crackers

Cookbooks are acquired when we feel this strong attraction towards them. When we really like the recipes we read, when we love a certain author, when we get them as gifts and in my case when I salvaged a huge pile of them from office. They were about to be sold as scrap. So I jump into a huge pile and pull out as many of them as I could. On a closer inspection back home a few turned out to be total disappointments but I did find a few gems as well. We provide you the recipe of the Two Seed Crackers.

Where can you find such recipes?

This recipe comes from a book that is a compilation of recipe and it is published by Bay Books, an imprint of Murdoch Books Pty Limited, Australia. It has no author and has no interesting stories or anecdote. Plain recipes developed by the Murdoch Books Test Kitchen and brilliant pictures to compliment. This is my first recipe from this book. Each recipe gives you a feeling. The ingredients used, the process followed, the complications or simplicities, it is like an adventure with a preview of what to expect.

Simple Ingredients

The two seed cracker is a simple recipe. Just 6 basic ingredients, always easily available in pantries made mouth-watering cookies. The process of putting together the cracker is rather simple and the baking time given in the recipe is near perfect. The complication for me occurred during the rolling process. The recipe talks about adding a little extra liquid to help bring the dough together. I think I added too much and then when it got sticky I added flour and things got a little out of hand. So I am not sure whether this is how the crackers are supposed to really turn out. I think they are meant to be flaky and less dense. However, this is a good cracker to serve with jam or salsa as the snack. A little more salt and pepper and they could pass off as tea time cookies.

Two Seed Crackers Preparation

Makes: 30 crackers.


  • I will reduce the number of seeds to 1 tbsp. each. Each mouthful has too many seeds.
  • This is not a recipe to make during Indian summers. Poppy seeds and sesame seeds are meant to heat the body and thus these are best made during the cold winters.
  • I’ll try replacing a little flour with whole wheat flour to see how it turns out.
  • The cookie dough should be a smooth ball. To crumbly or too watery won’t work. It will get stuck to the parchment paper while rolling.

Plain all-purpose flour 2 cups

Baking powder 1 tsp.

Poppy seeds 2 tbsp

Sesame seeds 2 tbsp

Butter 60 grams, chilled n chopped

Iced water 125 ml

  • Pre-heat oven at 180ºC for 10 minutes.
  • Sift the flour, baking powder and salt into a bowl.
  • Add in the seeds and some pepper and stir.
  • Add in the butter and work it into the flour with hands to get to a grainy texture.
  • Add in the ice cold water and mix with a knife. Do not knead.
  • Add a little more water to form a ball but be careful to add a tsp at a time.
  • Once the softball is formed, roll half the dough between sheets of parchment paper to 2mm thickness. To be on the safe side sprinkle the parchment paper with just a little flour.
  • Cut to small rounds and bake in preheated oven for 20-25 minutes or till golden. Do not knead the leftover cookie dough after cutting, just gather it together gently, roll and cut.

Earthquake Cookies

This month is going to be all about cookies. With an almost 2-year-old toddler on hand, I am running out of snacking options really fast. Especially because he does not have anything close to a sweet tooth. He likes his savory food to the hilt and main meals are always quite manageable. What has me really in a fix is a quick snack that can be made ahead and is something he will lap up happily. A cookie seems like a really good option in this category. However, this cookie has nothing to do with my toddler as this was way too sweet and chocolaty for his liking. This is for mommies’ indulgence. Here we provide you with passion the recipe of Earthquake Cookies.

Tips for preparation

These cookies are out of the world good and come from Baking – A Commonsense Guide. I think I am going to focus on this book. This is the second recipe out of this book and I really love it. I have another recipe for the same cookie on the blog under Crack cookies. That recipe is equally good and used olive oil as the fat content is less.

  • You can substitute olive oil in place of butter. I have given the measurement in the main recipe.
  • Don’t go overboard with the chocolate. Stick to the exact quantity or reduce the amount of sugar comparatively. I added an estimated amount of chocolate as I had some on hand that was already melted. I knew I was adding extra. It made the cookies overly sweet.
  • If you divide the dough to the exact number as in the recipe the baking time is perfect.
  • I have made two batches. One with butter and the other with olive oil. They both came out equally good.
  • When mixing the butter and brown sugar I mixed them in my grinder to get the sugar to powder form. You can do that to the sugar before adding to the butter. Brown sugar naturally is sticky as compared to normal white sugar. I have always powdered it first and then used it in the recipes. However, I had a problem while powdering it this time and had to add the fat to help the process. It could have been because of the summer heat.
  • My butter, sugar and vanilla mix never reached the light and creamy stage. It became smooth, but the fat was separate. It only came together when I added the eggs. So this is the stage my mix became light and creamy.
  • If you use olive oil the rolling process may get messy during the summers.


Unsalted butter 125 grams (cubed & softened)


Olive oil 100 grams

Soft brown sugar 2 cups

Vanilla essence 1 tsp

Eggs 2

Dark chocolate 60 grams (melted)

Milk 80 ml

Plain flour 2 ¾ cups

Cocoa powder 2 tbsp

Baking powder 2 Tsp

Ground Allspice ¼ tsp (didn’t add)

Chopped pecan nuts 85 grams (didn’t add)

Icing sugar for coating

Making of Earthquake cookies:

  • Beat the butter, sugar and vanilla essence until light and creamy.
  • Add in one egg at a time and mix well.
  • Stir in the chocolate and milk.
  • Sift in all the dry ingredients and mix well.
  • Refrigerate the mix for 3 hours to overnight.
  • Line two baking sheet with parchment paper.
  • Preheat the oven at 180C and then roll ½ tbsp. full of mixture into balls and roll it in icing sugar and finally place it on the baking sheets 2” apart.
  • Bake for 20-25 minutes.
  • Cool completely.