Ingredients
8
(6- to 7-inch) flour tortillas
1/2
cup poppy seeds (2.6-oz jar)
Special equipment: a 2-inch star cookie cutter
Directions
1.
Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
2.
Cut out 7 or 8 stars from each coated tortilla (youll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
4.
Crackers keep, layered between wax paper, in an airtight container 3 days.
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