Lark Crackers
We started making our own crackers in our second year of business. We go through hundreds every week, so clearly customers love them! They’re great with cheese and pate, and our onion-poppy version is always served alongside our steak tartare. – John Sundstrom
  • 1 1/4cup all purpose flour
  • 1/2 cup pastry flour
  • 1tsp salt
  • 2tbls malt powder
  • 3/4tbls baking powder
  • 2tbls butter (room temperature)
  • 1/4cup water (cold)
  1. Combine dry ingredients in food processor, pulse to mix.
  2. Add butter in small chunks and pulse again. Mixture should be crumbly, and hold together slightly.
  3. Add cold water, pulse to form a ball, remove and knead for 10 seconds.
  4. Let dough rest for 30 minutes.
  5. Preheat oven 350 degrees.
  6. Cut dough into quarters, flatten 1 piece at a time and roll dough through pasta maker to number 5 or 6 (about 1/8”) .
  7. Place rolled dough sheets onto sheet pan, dock with a fork or docker.
  8. Cut into rectangles about 3” long bby 2” wide.
  9. Bake 4 minutes, or until edges are golden brown, rotate pan, cook 3-4 more minutes. Cool.
  10. Store in an airtight container for up to 2 days.
Onion Poppy Seed Variation
  1. After docking dough, sprinkle with 1 T. minced red onion and 1 t. poppyseeds, cut into triangles. Bake as instructed.