For the life of me i cannot find palm-oil free crackers in compostable / recyclable packaging so I’ve had to learn to make our own and would you believe it’s dead easy, and quick!
- 250g all-purpose flour, or a mix of all-purpose and whole grain flours
- 1 teaspoons sugar
- 1 teaspoons salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup water
- Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
- Reheat the oven to 230°C / 450°F.
- Sprinkle your baking sheet with flour and set aside.
- Mix together the dry ingredients in a bowl.
- Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
- Working from the center of the dough out, roll the dough into a rectangle roughly 3mm thick. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
- Using a pizza cutter or a sharp knife, cut the dough into individual crackers.
- Transfer the crackers to the baking sheet. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
- Brush the surface of the dough with olive oil. (optional: combine the seeds in a small bowl and sprinkle evenly over the surface of the dough)
- Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest.
- Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.
You can double this recipe very easily to make more crackers and a photo tutorial for this recipe is available on Kitchn.com
PS – These crackers don’t keep crisp overnight so they’re best eaten on the day of making.