These crackers are so handy as an accompaniment to some hearty hummous and bean type dips or for serving with cheese. They are inoffensive, simple and can be adjusted so easily depending on the flour you have in your cupboards. For years I’ve made them as a quick thankyou gift or for Christmas, often accompanied by some nice local cheese or chutney. Loosely wrap them in some clear cellophane, bags or tie with a cute ribbon & label, then voila!
All you need is flour, salt & water (which most people have at home!) plus whatever seeds and such to jazz it up a bit. They are super cheap to make and when you see the prices of ‘specialist’ crackers in some stores, you’ll realise that making them yourself can save some pennies! Also, if you score them neatly before baking, you can have lovely cracker squares & shapes, but I’m often too lazy. 90% of the time I just do some long strips to be broken apart later. They end up having some rougher edges, but I really like the more rustic & homemade look of them.. at least that’s what I tell myself!
If needed, you could easily make them gluten-free by using a pre-mixed GF flour, buckwheat, sorghum, oat, brown rice, almond flour or a combination of them. Let me know if you do! It is likely you will need to adjust the amount of water to suit the dough. Originally inspired by this recipe.
1/2 tsp salt
375g flour (white, spelt, half white & half rye/wholewheat/buckwheat*)
Optional: Sea salt flakes, poppy seeds, sesame seeds, flavoured salt, fresh herbs, etc
Need: 2 large baking trays, approx 30 x 40cm, turned upside down & generously dusted with flour.
- Preheat the oven to 180C/350F. In a measuring jug, mix the salt into 240ml of water.
- In a large bowl combine the flour with the salt water & then briefly knead till it comes together as a ball.
- Cut the dough into half. Dust your work surface with flour & roll out each piece of dough until it is a thin sheet but is still easy enough to lift with your hands without ripping apart.
- Place these rolled dough sheets on top of the bases of the prepared baking trays.
- Use extra flour if needed, but roll them out even more so that they are as thin as possible and cover the baking tray bases. The thicker the dough, the tougher the cracker will be.
- Prick the dough sheets with a fork and then carefully score them into long strips or squares.
- Lightly spray theem with some water (or dip a pastry brush in water & flick it!), then scatter on any seeds or salt toppings you are using.
- Bake the dough sheets for about 20 minutes till golden in colour, dry & crisp. If the dough is still soft & ‘bendy’ it needs longer or you maybe didn’t roll it out thin enough. Just be careful not to burn them!
- Remove from the oven to cool & then break into pieces. Store in an airtight container for up to about 5-7 days.. if they last that long.
* You could solely use a wholewheat type flour but note that you will most likely need to use more water. I always try to make mine with a white flour mix so that they are a bit lighter.
p.s. You can easily halve this recipe, but I like to make a larger batch for the week. Plus if you like your crackers to have a slight sweetness, add about a tablespoon of honey/sugar to the water mix at the beginning. However, I never bother as I’d rather put my added sugar in other things!