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.
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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.
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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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