The seed crackers are the perfect snack when you crave something tasty but homemade.
With just a few ingredients and no rising, this recipe comes together in minutes and fills the kitchen with an irresistible aroma while the crackers bake in the oven.
Seed crackers are thin, golden and fragrant — ideal to enjoy on their own, with spreads, cheeses or hummus, or to serve as a nibble during a home aperitif.
A simple but versatile recipe, perfect to have on hand whenever you want to put something good and wholesome on the table.
Also try:
Olive crackers
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
Ingredients
- 1 cup type 0 flour (all-purpose flour)
- 2 tbsp mixed seeds
- 1.5 tbsp extra virgin olive oil
- 3 1/3 tbsp water (room temperature)
- to taste salt
Tools
- Rolling pin
- Pastry wheel
Steps
To make the seed crackers, pour the flour and the seeds into a bowl.
Then add the extra virgin olive oil and the room-temperature water. Add some salt as well and mix.
Knead the ingredients well; the dough should be elastic, with a smooth and homogeneous appearance.
Using a rolling pin, roll out the dough between two lightly oiled sheets of baking paper.
Roll the dough into a sheet about 1/16 in thick and shape it into a rectangle. Place it on a baking tray.
With a pastry wheel, cut the crackers into squares or rectangles.
Bake in a preheated oven (I use convection) at 356°F for 15–20 minutes, or until golden. Enjoy!
Store the crackers in a tin box with a lid; they will stay fresh for a week.
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