Have you ever made your own crackers? I just did, thanks to Joy. I wasn’t too sure that I would be able to pull it off, but seriously, did you know that crackers are super simple to make? I’m not kidding. I had the dough resting in the fridge literally 5 minutes after I had the ingredients on the table. How were they? Let’s find out.
Mis en Place:
The great thing about making your own crackers is that you can make them into whatever shapes you want. This is especially fabulous if you have kids – cut them into their favorite shapes and you can guarantee they will eat them all up.
I didn’t know what I would think, but they actually tasted like crackers! Thin, crispy and so good with cheese. I probably would add more salt next time, because that’s just how I roll, but Joy showed me that crackers are not tough.
Check out the first fabulous dish we made, Chocolate Fudge Brownies with Buttercream Frosting, from Joy the Baker’s new cookbook. Also, don’t forget to stop by the other bloggers and see how they created their crackers and Girlichef to win a copy of the cookbook (see below), or pre-order it.
Kitchen Notes:
- If you are unsure of where to find flaxseed, I found them at my local Publix in the produce section (the fresh nuts display), and also packaged (Badia) with the international spices.
- I could not however find flaxseed meal, but others suggested using a spice grinder to grind the whole flaxseed.
- I halved the recipe for the amount of crackers shown.
*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Check out Joy’s interview with Girlichef and enter to win a copy of the Joy the Baker Cookbook!
Ingredients
- ¼ c. golden flaxseed
- ¼ c. ground flaxseed meal
- 1 c. whole wheat flour
- ½ c. all-purpose flour
- ½ tsp. baking soda
- ¾ tsp. salt
- 2 Tbs. unsalted butter, cold, cut into cubes
- ½ c. buttermilk
Directions
- Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy.
- Turn the dough out onto a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than ⅛ inch thick. Use a 1½-inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1½-inch squares. Prick each cracker with the tines of a fork and place on a baking sheet.
- Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store.
- Will last, in an airtight container at room temperature, for up to 4 days.
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