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Wakame Crackers

September 10, 2013

These crackers have a really distinctive wakame flavour and lovely crunchy texture. Eat them on their own as a tasty snack or try serving them with these dips: Guacamole, Hummus, Creamy Dill Dip

Makes: 20 crackers approximately



  1. Put half of the wakame into a bowl of cold water. Leave to rehydrate for about 5 minutes. Put the rehydrated wakame and 3 tbsp of its soaking water into the blender. Blend to a rough paste. Remove from the blender and put to one side.
  2. Sift the flour and baking powder and put them into a clean blender with the other half of the wakame - which is still dry. Blend until the wakame has broken down into breadcrumb sized pieces. Now tip the flour mix into a bowl.
  3. Make a well in the centre of the flour mix and add the oil and the wakame paste, mix with your hand to a smooth dough, which is soft but not sticky - add a little more water if necessary.
  4. Leave the pastry to rest for 15-20 minutes covered in cling film.
  5. Preheat the oven to 160 degrees C/Gas 3. Lightly flour a clean work surface and roll the pastry out as thin as you can get it - 2-3mm thick is ideal. Cut the pastry into even squares - 5cm approx - and carefully transfer to a baking tray lined with parchment paper. Press three fork marks into each, brush with water and sprinkle on a little sea salt. ‘A little' is the key word here. If you add too much they will be very salty.
  6. Bake the crackers for 12-15 minutes or until they have become hard and very slightly golden. Remove from the oven. Cool on a wire rack and then serve.

Storage: they keep for around a week in an air tight container.


Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.

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