These home-baked crackers snacks are so useful to have stored away for when hunger strikes.
- Yield: 4 to 6 Servings
- 2 cups (260 g) flour of your choice, or a combination of 2–3 different kinds, if you like, chilled (yes, chilled!)
- ¼ teaspoon salt
- 4 teaspoons baking powder
- 1 cup (140 g) non-hydrogenated margarine, chilled
- 1 tablespoon brown rice syrup
- ¼ cup (50 ml) ice-cold plain soy milk or water, or as needed
- black sesame seeds (or other seeds like sesame, caraway or cumin, or dried herbs such as oregano or basil etc.)
- coarse sea salt
- pastry wheel or cookie cutters
How to Make It
- Put the flour, salt and baking powder in a food processor and pulse to mix. Add the margarine and pulse 6–8 times until the mixture resembles coarse breadcrumbs. Add the syrup and pulse again. Gradually add the ice-cold milk or water one tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a tiny bit more liquid and pulse again.
- Place the dough on a lightly floured work surface. Knead it just enough to form a ball. Shape it into a disc, wrap it in clingfilm/plastic wrap and refrigerate it for at least 1 hour, and up to 2 days. Allow the dough to rest at room temperature for 5–10 minutes before rolling it out.
- Preheat the oven to 180˚C (350˚F) Gas 4.
- Place the dough on a sheet of lightly floured baking parchment and roll it out until 1 mm/1/32 inch thick. Use a pastry wheel to cut it into sticks, or stamp out shapes with a cookie cutter. Space the crackers out evenly and slide the baking paper onto a baking sheet.
- For the topping, lightly brush each cracker with water and sprinkle the black sesame seeds over the top. Salt lightly.
- Bake in the preheated oven for 10 minutes, or until the dough puffs up a little and turns golden. Allow to cool completely on the baking sheet. Store in an airtight container for up to 2 weeks.