Good on their own, even better with cheese – these crisp, moreish crackers are destined to become your new go-to savoury snack.
These crackers have been on high rotation in our household – they’ve filled lunchboxes, accompanied fine cheeses on evening platters and been eaten by the fistful straight from the jar. They are thin and crispy, just salty enough, with a slight hint of rosemary, and are packed with loads of nutrient-dense seeds. I hope you enjoy them as much as we have been.
Makes 4 trays
- 150g (1 cup) plain flour (or use buckwheat flour for gluten-free crackers)
- 150g (1 cup) sunflower seeds
- 85g (½ cup) flax seeds
- 85g (½ cup) sesame seeds
- 2 tablespoons chia seeds
- 4 tablespoons psyllium husk
- 2 teaspoons sea salt
- ½ cup olive oil
- 1½ cups warm water
- 1 tablespoon chopped rosemary
Preheat the oven to 150°C fan bake. Put all the ingredients in a bowl and mix well until combined.
Divide the dough into four pieces. Take one piece of dough and roll it out between two pieces of baking paper (the size of your baking trays) until it is as thin as possible and more or less out to the edges of the paper.
Repeat with the remaining balls of dough, leaving two of the pieces on the baking trays ready to cook. Put in the oven and bake for 15 minutes then remove from the oven, flip the whole sheet over and peel the baking paper from the back of the sheet of crackers. Put the baking paper back onto the tray followed by the crackers, bottom side up, and return to the oven to cook until golden brown and really crisp. This will take another 15-20 minutes depending on how hot your oven is. I break the crackers up a bit and spin them round so the middle bits are on the outside to ensure more even cooking.
Once cooked, remove the crackers from the oven, break into smaller pieces and leave to cool on a wire rack. Repeat with the two remaining crackers sheets and once all cooked and cool, store in an airtight jar.
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