Rye & olive-oil crackers recipe

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It’s easy to make crackers all you need is 20 minutes to make a batch. They will always be so much healthier than the store-bought version and exactly to your taste.

  • Yield: 16


  • ¾ cup (130 g) rye flour
  • ¾ cup (130 g) unbleached plain/all-purpose flour
  • 2 tablespoons unhulled sesame seeds
  • ½ teaspoon salt, or to taste
  • freshly ground black pepper, to taste
  • ¼ cup (50 g) olive oil
  • 1 teaspoon brown rice syrup
  • baking sheet, lined with baking parchment
How to Make It
  1. Mix together the flours, seeds, salt and some pepper in a bowl. In a separate bowl, whisk together the oil, 60 ml/¼ cup water and the syrup to emulsify. Slowly pour into the bowl of dry ingredients, stirring until well combined. The dough should quickly form a ball and shouldn’t be sticky. Knead a couple of times, just enough to make sure all the ingredients are evenly distributed. Wrap the dough in clingfilm/plastic wrap and allow to rest at room temperature for 10 minutes.
  2. Divide the dough into 3 equal portions.
  3. Preheat the oven to 200˚C (400˚F) Gas 6.
  4. Place the dough between 2 sheets of baking parchment and roll it out very thinly. If you like really crunchy crackers, the dough should be almost paper-thin, but if you like a bit of texture, roll it to your preferred thickness.
  5. Use a knife or a pizza cutter to cut out squares or rectangles, re-rolling any trimmings. Transfer the crackers to the prepared baking sheet. Prick each one a couple of times with a fork.
  6. Bake in the preheated oven for about 4–7 minutes, depending on the thickness of the crackers. They shouldn’t brown, just get slightly golden. They will firm up as they cool, so don’t expect them to be crunchy straight out of the oven! Allow to cool completely and store in an airtight container for 1–2 weeks.

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