Flax Seed Crackers ~ page 19

 

I think these crackers are so much fun to make--and they are always a hit and a conversation piece at any event; people will be amazed you made a "cracker". Oh, and these are delicious--light, crispy, with a touch a spicy pepper. I love them with soft brie cheese--which is how I first was introduced to them at a friend's wedding. I added cracked black pepper to the original recipe, and simplified the mixing by using the food processor.

Dry ingredients and butter are dumped into the food processor--this is a fast way to cut in the butter. I like to add ground flax seed powder as part of my flour in addition to the whole flax seed, just to pump up the nutrition.

Add the milk and the dough will quickly form.

Divide the dough in half, and roll out and cook one half at a time. Cover the waiting half with a towel so it won't dry out.

This is one half of the dough. After I rolled it as thin as I could, I cut it in half, then rolled the center edges a bit more before putting the two fourths on a baking sheet. Dividing the half into fourths keeps the center from getting a little thicker and taking longer to bake up crisp.

Take from the oven when they just start to turn golden brown. You want them crisp, but not overly brown. Sometimes I have to break off the edges and cook the centers a little bit more. You can make up the dough and cover and put in the fridge to bake the next day if you want to. I often bake up several recipes of these crackers for a party, or to give as a gift at Christmas. I like to mix them all up one day, then roll and bake them the next day.  These are also good with the Cheesy Olive Spread on page 28.  ~Janice