Sun Dec 31 2023
Rosemary Wheat-Rye Crackers
This recipe is for the carb and cracker lover who is ready to up their game and make their own at home. They are easy to make and are better than store-bought. Recipe makes about 60 crackers.
SERVINGS:
COOKING TIME:
Ingredients
- 0.75 cups flour
- 0.33 cups rye flour
- 0.25 tsp baking powder
- 2 tbsp flaxseed meal
- 1 tsp rosemary, fresh, chopped
- 0.5 tsp sea salt
- 3.5 tbsp olive oil
- 3 tbsp cold water
Instructions
- Preheat the oven to 165 degrees celsius and line a large baking sheet with parchment paper.
- Add all dry ingredients (flour, rye flour, baking powder, flaxseed meal, rosemary and salt) to a mixing bowl and whisk until combined.
- Then add in oil and mix until crumbly.
- Add cold water 1 tbsp at a time, stirring until it forms a semi-sticky dough.
- Remove from the mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 3 mm thick.
- Using a knife (or pizza cutter)cut the dough into squares.
- Place the dough on a baking sheet and put in the freezer for about 10 minutes to stiffen. Once firm, use a spatula to carefully separate the crackers to ensure they aren’t touching or too crowded. This will help them bake evenly.
- Bake for 15-20 minutes or until slightly golden brown. Remove from the oven and let cool. Serve immediately or store covered at room temp for up to 1 week. Enjoy!