Basic wholemeal & seed crackers

Basic wholemeal & seed crackers

From
Grains
Photographer
Deidre Rooney

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Process 200 g wholemeal (whole-wheat) flour, 1½ tablespoons soft light brown sugar, ½ teaspoon salt, 65 g butter and 80 ml water in a food processor to form a dough. On a floured surface, roll out to the thickness of stiff card. Brush with 1 lightly beaten egg white mixed with 1 tablespoon water and press 4 tablespoons mixed seeds into the dough. Cut into your desired cracker shapes and use a palette knife to lift each one onto a baking paper–lined baking tray. Cook for 25 minutes at 150°C. Increase the heat to 165°C and cook for about 5 minutes more, or until just starting to brown.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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