Flaxseed and Cracked Pepper Crackers
CATEGORIES
INGREDIENTS
- Cooking Time: 15-18 minutes
- 1/4 cup golden flaxseed
- 1/3 ground flaxseed meal
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cracked pepper
- 2 TB unsalted butter, cut into cubes and chilled
- 1/2 cup buttermilk
DIRECTIONS
- Preheat the oven to 350' F. Line 2 cookie sheets with parchment paper.
- In a medium sized whisk together the flaxseed, flaxseed meal, whole wheat flour (I used white whole wheat), all purpose flour, baking soda, salt and cracked pepper.
- Add the butter and work it into the flour mixture, quickly, using the tips of your fingers.
- Make a well in the center and add the buttermilk. With a fork, work everything together until all of the flour mixture has been incorporated with the buttermilk, making sure every bit of the flour is moistened. You will have a shaggy dough but no worries....it'll come together very nicely in a minute.
- Turn the dough out onto a lightly floured surface and knead the dough about 10 times to bring everything together. Wrap in plastic wrap and chill in the fridge for about 10 minutes.
- Once chilled, cut the dough in half (place one half, wrapped in plastic) back into the fridge. With the remaining half, roll out until it's about 1/8 of an inch thick. Which basically means...as much as you possibly can. You don't want the dough to be thick otherwise your crackers will have more of a biscuit texture than a nice crisp cracker.
- Cut the crackers into 1 1/2" rounds, or use a pizza cutter to make squares...or use your favorite small cookie cutter. If the crackers are much bigger than 1 1/2", you will need to increase the cooking time accordingly.
- Place on a cookie sheet and prick each one a few times with a fork
- Bake for 15 to 18 minutes or until just golden brown around the edges. Allow to cool before storing them in an airtight container.
- Store at room temperature for up to 4 days.