Preheat oven to 350 degrees. Combine flour, poppy seeds, oil, salt, and egg white. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife. Bake until golden brown, 12 to 14 minutes. Let cool.
Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.
An unrimmed baking sheet makes it easier to roll the dough. Crackers can be stored at room temperature for up to one week.