Healthy homemade crackers (savoury biscuits) are a breeze to make and you can tailor them to your liking. These ones are made with spelt flour and seaweed, but there are many other options. They make fabulous gifts at Christmas and are a welcome addition to any cheese board.
Prep Time20 minutesmins
Cook Time12 minutesmins
Resting Time15 minutesmins
Total Time47 minutesmins
Course: Snack, Starter
Cuisine: British
Keyword: biscuits, crackers, gifts, savoury, seaweed, wholemeal spelt flour
In a medium sized or large mixing bowl, pour in the flour, salt and seaweed.
100 g wholemeal flour, 50 g plain flour (all purpose flour), ¼ tsp sea salt, 1 tbsp nori seaweed flakes
Add the olive oil and water, then mix with a flat bladed knife or your hands until the mixture comes together to form a dough.
2 tbsp extra virgin olive oil, 80 ml warm water
Turn the dough out onto an unfloured surface and knead for a couple of minutes until smooth.
Place the dough back in the bowl, cover with a cloth and leave to rest for fifteen minutes. This allows the gluten to relax, which means you can roll the dough without it springing back.
Set the oven to 200℃ (400℉, Gas 6). It's not a good idea to use a fan oven for these as they're very light and might blow around.
Meanwhile prepare your baking trays. You'll need two small ones or one large one. Cut a piece or pieces of baking paper to fit the trays.
Roll the dough out on the paper to no more than 2mm (0.8 inch) in thickness. If using two trays, half the dough before rolling.
Using a sharp knife, cut the dough into your desired shape. Squares and rectangles are easy and look good. I made rectangles of 4 x 6 cm 1 ½ x 2.4 inch). Re-roll any scraps until all your dough is gone.
Prick each cracker two or three times with the tines of a fork. This helps to stop the crackers rising and thus getting misshapen.
Bake as near to the centre of the oven as you can manage for 12 to 15 minutes. If using two trays, swap them over half way through baking. The crackers should be golden, but not brown.
Transfer the crackers to a wire rack to cool, then pack away in an airtight container.
Notes
If seaweed isn't your thing, you can make plain crackers instead or add any number of seeds, herbs or spices. Refer to the main post for suggestions.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used. Please refer to my nutrition disclaimer for further information.