Make your own crispy, crunchy, seed-filled crackers in less than an hour.
Welcome to my latest obsession – homemade seeded crackers.
Light and crispy with a pleasant snappiness, they are the perfect canvas for all manner of toppings. I like to make mine three ways: plain with an extra sprinkling of coarse salt and pepper, four seed with black sesame and poppy seeds, and for extra zip topped with za’atar, a fragrant blend of thyme, sesame seeds and sumac.
All they take to make is handful of ingredients that are quickly whirred into a ball of dough in the food processor and rolled out between two sheets of parchment. They get their satisfying toastiness from a base of sunflower and chia seeds and baked low so they crisp up nicely without over-browning. The result is a stack of snappy crackers ready for munching.
You can make them into whatever shape you like. Rolled out thin and cut into long strips they make an excellent scoop for whatever dip comes your way, or cut them into more generous rectangles to use as a vehicle for spreads or making avocado toasts. Cut them into squares and they’re just the thing for nibbling on before dinner with a piece of cheese and a glass of wine or alongside a bowl of soup.
Any way you choose to make them they are ready in less than an hour and keep well for days for whenever that crispy/crunchy/salty urge strikes next.
Have you ever made your own crackers?
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