Yield: Yields about 3-1/2 dozen
The dough can be refrigerated for two days or frozen for up to a month, and then thawed for two hours at room temperature.
Rosemary & Sea Salt Crackers: Add 2 Tbs. chopped fresh rosemary to the dry ingredients in the dough. Skip the seed topping and instead sprinkle each batch of crackers with 1/4 tsp. fine sea salt.
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I've been experimenting with crackers lately and I think this is my keeper. The dough came together so easily and quickly, I was delivering crackers in no time. I must admit that my 1/16" rolling pin spacers were a bit help, I don't think I would have gotten the thickness right without them.
I made a test run with cinnamon sugar on one side and I already have buddies tugging on my sleeve to make more of those.
I have been making this cracker recipe for a few years. Today I made it using 1 cup AP flour, 1/2 cup Quinoa flour and 1/2 cup W/Wheat flour, just to try to make it a little healthier, also a little Maldon Sea Salt. YUM-O !!Have used the rolling pin in an attempt to get the seeds and salt to stick but so much still falls off, I'm toying with the idea of using a light egg white wash on the rolled out dough to get the seeds to stick. Anyone has any thoughts on this?
I keep going back to make these amazing crackers. They are delicious, nutritious and unbelievably EASY to make!! Today I made them with 100% wholewheat flour - stone ground and they are just cooling now, and I know they will be wonderful. Also I included black sesame seeds.
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