Impress your guests! Homemade crackers are a sure fire hit at any gathering, they really are quite easy to make and people are always so damned impressed when I serve them. These contain lots of good things to rave about….lovely nutty spelt flour, chia and sesame seeds and quinoa, which is a complete protein and contains lots of anti-inflammatory nutrients, plus it makes the crackers extra crunchy! (I’m posting a link here from the world’s healthiest foods.org if you would like some more information on why people fly the quinoa flag).
These little crunchy little crackers go with everything….a tasty hard cheese, hummus, tzatziki, a gorgeous tapenade…but for my money, you can’t go past a gorgeous piece of Hot smoked Salmon (I get mine from nzsalmon….I’m not being paid for this post…I just really like their salmon…although maybe they’ll see this and just give me some anyway?). To serve, I pop it on a nice platter, squeeze over some fresh lime juice and let those smoky flavours do the talking. It’s that easy.
This recipe is mostly a cinch to make, but I thought I’d pop a couple of extra photos to show how I slice the crackers before they are baked and a nice little close up of the finished product on the cooling rack so you can get idea of how thin I roll them out.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : 30-40
Preheat your oven to 170°C. In a large bowl mix together the flour, quinoa, seeds, salt and the Rosemary. You can use dried Rosemary if that's what you have in the cupboard, just make sure you use less as it has a stronger flavour. In a separate bowl mix together the water and the oil and then add that to the dry ingredients. Mix together to form a soft almost sticky dough.
Roll out a piece of baking paper (around 40cm long) onto your kitchen bench. Divide your dough into 4 pieces and place 1 piece onto the baking paper, flattening it into the shape of a rectangle, this will help with the rolling. Place another sheet of baking paper the same size on top of the dough. Roll the dough between the 2 sheets until it is a large flat rectangle and is only around 2 mm thick. Remove the top layer of baking paper and using a pizza cutter, slice the rectangle into your desired shape for crackers…I use triangles as they are easy to make and you can very their size according to what your topping will be. Use the baking paper to transfer the triangles onto a baking tray. Roll out another sheet of baking paper and repeat the process another 3 times.
Place the baking trays into the pre-heated oven and bake for 15-20 mins depending on how fast/hot your oven is. I set a timer for 15 and check then….usually I swap the trays around for a the last few minutes as the top ones tend to cook faster than the bottom ones..that could just be my unpredictable oven though! When they are nice and golden take them out of the oven and allow to cool on a wire rack. Store in an air tight container when they are properly cooled and they should last for a week.
Serve with your choice of cheeses, dips etc. My favourite topping is hot smoked salmon from NZSalmon, the crunchy goodness of the crackers is a perfect match for the smoky flavour of the fish (especially with a squeeze of lime)…and omega 3's rock!