Homemade crackers are probably the most underappreciated baked goods. I love making them when I have nothing else around for snacking. Here’s my simple seed cracker recipe. They taste really good with cheese & homemade apple butter, making a perfect snack!
Below Recipe and post was originally published at kcts9 website.
Sesame and Flax Seed Crackers
Skip the store-bought crackers with this simple, adaptable cracker recipe.
By Mohini Patel Glanz
August 15, 2016
I can’t be the only person who wants to bake as soon as I finish another amazing episode of The Great British Baking Show. Sometimes, a quick snack like homemade crackers is the just the thing.
Crackers are one of the most over-priced and over-processed snacks in the grocery store. They are also one of the easiest snacks to bake at home, if you don’t mind practicing your rolling skills. I make my dough by hand, as I find it relaxing and easier than cleaning my food processor, but you can use a food processor if you like.
My simple cracker recipe can be adapted with whatever flavors you prefer and with a wide variety of ingredients. I rarely make the same cracker twice!
You can use plain flour or substitute some of it with other flours such as soy, chickpea, rye or whole-wheat. Flavor your crackers with any herb, spice or seed. My basic crackers are vegan, but for a creamy and buttery cracker, substitute cream or milk instead of water, and softened butter instead of oil.
Sesame and Flax Seed Cracker Recipe
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons flax seeds
2 tablespoons black sesame seeds
2 tablespoons olive oil
Coarse sea salt as needed
Water as needed (I use 3/4 cup, but the amount will vary depending on the flours you use)
Preheat the oven to 400 F.
Mix the dry ingredients, except sea salt, in a bowl or in a food processor.
Add oil and incorporate it well.
Add just enough water and knead so the dough comes together nice and smooth, but is not sticky. Cover and let it rest for 15 minutes.
Divide the dough into two balls. Roll each evenly and very thinly—about 1/8″—on a floured surface. If it sticks to the surface, use more flour. If the dough stretches back or gets difficult to roll, then let it rest, covered, for 5–10 minutes. It will roll much more easily after a short rest!
Cut evenly into squares or any desired shape; a pizza cutter or ravioli cutter work well.
Take the scraps from around your shapes and roll them out again to get as many crackers as you can.
Put your crackers on a baking tray. Close to each other is okay —crackers don’t need room to expand. Press a bit of crushed sea salt on top of the crackers, and dock some holes in each with a fork before baking.
Bake at 400 F for about 10–15 minutes, until lightly browned, rotating the tray half way through. Always keep an eye on your crackers — thinner crackers will be crispier but can burn easily.
After baking, take crackers off of the tray to cool completely before storing them in air-tight containers, up to 4–5 days.
Yield: Serves four.