Top with a thin slice of apple and a drizzle of honey. 📦 Storage
| Variation | Add to dry mix | Finish with | | :--- | :--- | :--- | | | 1 tbsp dried rosemary + 1 tsp garlic powder | Flaky salt | | Seedy Multigrain | 2 tbsp each: sunflower, flax, pumpkin seeds | Black sesame seeds | | Cheesy Pepper | ¼ cup finely grated Parmesan + ½ tsp black pepper | A pinch of smoked paprika |
Brush very lightly with water and sprinkle with flaky sea salt (maldon or fleur de sel). wholemeal crackers recipe
Bake for 12-18 minutes, rotating the tray halfway. The crackers are done when they are deep golden brown at the edges and feel firm to the touch. Note: Darker brown = nuttier flavor.
Preheat oven to 180°C (350°F) . Line two baking sheets with parchment paper. Top with a thin slice of apple and a drizzle of honey
Provides the hearty base and essential fibre. Sea Salt (1 tsp): Enhances the grain's natural sweetness. Olive Oil (1/4 cup): Creates a light, crisp texture. Water (1/2 to 2/3 cup): To bind the dough.
This recipe produces a sturdy, savory cracker. It’s a lean dough, meaning it rolls thin and bakes up shatteringly crisp. The crackers are done when they are deep
Transfer the rolled dough to a baking sheet. Using a pizza cutter or sharp knife, score it into squares or diamonds (don’t separate). Prick each cracker twice with a fork – this stops them from puffing up like balloons.
Happy baking and snacking!
Serve alongside homemade hummus or smoky baba ganoush.
Drizzle in the olive oil. Use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. This prevents gluten from developing too much, keeping crackers tender.
