Wheat and Flax Seed Crackers
Updated: Jan 6
Seasoned with garlic and rosemary, these homemade wheat and flax seed crackers are the perfect back-to-school snack.
Total Time: 45 minutes
Hands-on Time: 20 minutes
Makes: 4-5 servings
4 - tablespoons unsalted butter
1 1/4 - cups (155g) whole wheat flour
1 1/2 - tablespoons Organic Fair Trade Cane Sugar
2 1/2 - teaspoons Kosher Flake Salt, divided
1/4 - cup Organic Flax Seed + additional for topping (optional)
1/4 - cup + 2 tablespoons cold water
1/2 - teaspoon Organic Garlic Granules
1/2 - teaspoon Organic Whole Rosemary Leaf
2 - tablespoons extra-virgin olive oil
Preheat oven to 350 degrees.
Combine butter, flour, sugar, 1/2 teaspoon salt and flax seeds in a food processor.
Pulse until evenly mixed.
Slowly add the cold water, mixing until dough is formed into a ball.
Divide dough into two equally sized balls.
Place each ball between two 19” long sheets of parchment paper.
Use your hands to flatten the dough as thin as possible, then use a rolling pin to roll out until the dough is about 1/8" thick (about twice the thickness of a penny).
Remove the top sheet of parchment paper, and use a pizza or pastry cutter to cut crackers into 1 1/4" squares, and use a fork to poke holes in the dough making sure that each cracker has several holes.
Combine remaining 2 teaspoons salt with garlic granules and rosemary leaves.
Lightly brush dough with olive oil and sprinkle on seasoning mixture.
Leave dough on parchment paper and place directly into rack of preheated oven at 350 degrees for 10 to 15 minutes.
Check after 10 minutes.
Remove when crisp and brown, or rotate if they begin to cook unevenly.
Remove crackers from oven and carefully remove from parchment paper to cool on a wire rack for at least 15 minutes.
Sprinkle with flax seeds immediately after placing on rack, if desired.
Makes 20 crackers.
Store in an airtight container.