If there is one thing I make time to bake most weeks, it’s these easy homemade crackers. You simply can’t beat them for crunch and smugness. They are mother-love wrapped up in seedy goodness. That’s where the smugness comes in, of course: watching your child crack into homemade crackers and hummus is next-level beaming righteousness.
Here’s the best bit: they are dead easy to make. So easy, in fact, that the kids can make these. You’ll lose quite a bit of the mother-smug feeling of course. Although, watching the kids crunch on easy homemade crackers they made themselves is possibly even better.
So, roll out the flour, seeds and touch of salt and… get cracking!
Also try: Sophie’s lovely golden syrup biscuits
Easy homemade crackers
Makes about 50
Takes
Bakes
3 cups plain wholemeal flour
2 teaspoons sugar
2 teaspoons salt
1 cup seeds – whatever you like best: flax, sesame, pepita, sunflower, poppy, fennel
4 tablespoons extra-virgin olive oil
Around 1 cup water
Preheat fan forced oven to 220°C and line two baking trays with baking paper.
In a large bowl, mix together the flour, sugar and salt. Add the seeds and stir through.
Add the oil and most of the water. Mix until a soft, sticky dough is formed. If the dough seems too dry, add the rest of the water.
Lightly knead the dough, form a ball and then divide in half.
Sprinkle your work surface lightly with flour. Put one half of the dough in the centre of the floor and pull to form a rough square shape. Working from the centre of the dough out, use a rolling pin to roll the dough into a thin rectangular shape. You may like to put a sheet of baking paper on top of the dough to keep your rolling pin from sticking.
Cut the dough into long rectangles and place onto the prepared baking trays. The dough won’t rise, so set your strips close together.
Bake in the preheated oven for about 15 minutes, or until they turn slightly golden on top and the edges start to brown. Once baked, transfer the crackers to a wire rack to cool completely.
While your first batch bakes, roll out the second ball of dough and repeat all steps.
Store in an airtight container on the bench for up to a week (just quietly, we’ve gone more than two and they’re still good).
