Seeded Wholegrain Crackers Recipe - Biscuits For Cheese
Ingredients
- 250g Stoneground Strong Wholegrain Flour
- 1Tsp Fine Salt
- 2Tbsp Oil
- 125g Water (warm is best)
- 50g Mixed Seeds
- Maldon Garlic Sea Salt Flakes (for
sprinkling)
The perfect savoury pre or after-dinner-option, these Seeded Wholegrain Crackers are brilliant with salumi and/or cheese! You can also snack on these with any topping or dip of your choice, making them another fantastic vegan option too. A very quick bake, with only 10 mins prep and 20 mins in the oven, these excellent savoury biscuits are not to be missed!
- Baker: Sophie Carey
- Makes: 20-30 Crackers (size dependant)
- Prep time: 10 Minutes
- Bake time: 20 Minutes
- Flours used: Matthews Stoneground Wholegrain Flour
Seeded Wholegrain Crackers Recipe Method:
- Preheat your oven to 170 degrees Celsius and line a baking tray with greaseproof paper.
- In a bowl combine the flour, fine salt, oil, and water. Mix with a wooden spoon until a dough forms. The dough should be soft but not sticky, if you do need to add extra water go ahead 1 teaspoon at a time.
- Tip the dough out onto a clean counter and form into a smooth ball. Flour the counter lightly and roll the dough out as thin as possible (sometimes it’s helpful to split the dough into two for this to keep the size manageable).
- Once the dough is as thin as possible, sprinkle it with the seeds evenly, then use the rolling pin to gently roll over the top of the seeds to push them into the dough. Repeat this with the flaky sea salt - I used Maldon Garlic Salt for this.
- Cut the crackers into your desired shape using a sharp knife or a cookie cutter, then transfer them onto the baking tray.
- Bake for 15-20 minutes, checking on the crackers periodically to make sure they don’t burn.
- Cool on a wire rack before tucking in! Store in an airtight container to keep them crispy.
