Mini crispbread crackers

Mini crispbread crackers

By
From
Under the Walnut Tree
Makes
80
Photographer
Fanny Bergenström

You can vary the seeds on these little crackers, which are ideal for cheese platters.

Ingredients

Quantity Ingredient
300ml lukewarm water
4 tablespoons olive oil
25g fresh yeast
1 teaspoon salt
1 tablespoon sugar
175g wholemeal flour
60g rye flour
175g plain flour
1 teaspoon baking powder
1 lightly beaten egg white, for brushing
3-4 tablespoons each sesame seeds, sunflower seeds, pumpkin seeds and linseeds
small pinch sea salt

Method

  1. Mix the lukewarm water with the oil. Crumble the fresh yeast into a bowl, sprinkle with the salt and sugar, and pour in a bit of the warm water. Stir to dissolve the yeast, then pour in the rest of the water. Add all of the flour combined with the baking powder and work into a smooth dough. Cover and let it rise until doubled in size, which will take about 1 hour.
  2. Preheat the oven to 225°C. Tip the dough out onto a lightly floured surface and knead gently. Divide the dough into three pieces, and then thinly roll out each piece. Use a knife or pastry wheel to cut out square crackers, roughly 4 x 4 cm. Place the crackers on a baking tray lined with non-stick baking paper and prick them with a fork. Brush with the egg white and sprinkle with the combined seeds and a touch of salt. Bake the crackers in the middle of the oven for 10-12 minutes. Allow them to cool on the tray.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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