My sister and I made bird crackers yesterday. We found the recipe in Good to the Grain, a book that we just got into the store (my sister’s recommendation). The book includes recipes for quite a few different whole grains including bird crackers, which turned out deliciously! (We made them specially for my brother who was studying for finals over the weekend.)
Bird Crackers are basically glorified pie dough, if you ask me. The recipe calls for “regular” (wheat) flour and barley flour. We added butter, sesame seeds, poppy seeds, and a little sugar.
We substituted cheese for grated hard-boiled egg yolk, as we (at least I) just couldn’t really wrap our minds around this combination. The cheese was delicious anyway.
The crackers are rolled out (one time only for truly flakey crumb), cut into rustic pieces, and brushed with milk and topped with sea salt and extra sesame and poppy seeds.
We baked the cookies in a toasty oven, and tested our two cookie sheets to see which was better. The fancy All Clad beat out the plain old (good and sturdy) cookie sheet hands down! I was actually surprised at how well it worked! Even baking, delicately crispy edges, etc…