Mixed seed crackers
Published on 4 February 2022
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Easy to make, crisp and crumbly: you cannot stop at one. They keep for a long time sealed in food bags. Choose whichever seeds you prefer; supermarkets sell mixed packs. You can vary the flour too.
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Method
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0 steps completed out of 8
- Step 1 of 8
I put the flour, seeds and salt in a bowl.
- Step 2 of 8
I mix, then add the oil.
- Step 3 of 8
I pour in the water gradually, stirring with a spoon.
- Step 4 of 8
The dough should be slightly sticky. It may need more or less water, depending on the flour's absorption, so add it gradually.
- Step 5 of 8
I place the dough on baking paper, cover with another sheet and roll into a rectangle. It should be very thin, about 0.5 mm. You can sprinkle a little salt on top.
- Step 6 of 8
With a smooth pastry wheel or knife, I mark out square crackers, or shapes of your choice.
- Step 7 of 8
I bake at 180°C for 20/25. Keep an eye on them, as every oven differs; they should be golden brown.
- Step 8 of 8
Leave to cool before eating or bagging.
Original source: https://incucinaconlilly.com/2022/02/04/cracker-ai-semi-misti/