I always thought making my own crackers might be hard but I was so wrong it was so easy and they tasted amazing! I have wanted a Kenwood Chef mixer for ages and Paulie surprised me by coming home with one. I have been delighted so far, it makes baking so easy and I am trying to use it as much as possible. We compared the ingredients of my crackers to the supermarket crackers and mine had over half the ingredients and tasted so much better. They had the most amazing snap and were full of goodness. I could never go back to shop bought crackers ever again. Now I have a base recipe I am going to try using different seeds and herbs.
Ingredients (makes around 20 crackers)
- 80g whole-wheat flour
- 15g toasted sesame seeds
- 1/4 teaspoon fine sea salt
- 1 1/4 tablespoons extra virgin olive oil or sesame oil
- 2 to 3 tablespoons water, as needed
- Preheat the oven to 190 degrees (fan) with the rack in the middle. Line a baking tray with grease proof paper.
- Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
- Lightly dust your work surface and roll out the dough. Cut into desired shapes (I used the rim of a glass dipped in flour) and place on the baking sheet, close together but not touching.
- Bake 15 to 20 minutes until lightly browned , switching the sheet trays front to back halfway through (some of mine had different thickness’s so I took the thinest ones out after 15 minutes and baked the rest for 20 minutes). Allow to cool on racks.
Recipe adapted from – Martha Rose Shulman