Flax Seed Crackers

Flax Seed Crackers
Adapted from cbc.ca
Flax Seed Crackers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cbc.ca

Ingredients

  • 3/4

    cup (175 mL) whole grain flour or whole wheat flour

  • 3/4

    cup (175 mL) all-purpose flour

  • 1/4

    cup (50 mL) flax seeds

  • 1/4

    cup (50 mL) ground flax seeds

  • 4

    tsp (18 mL) butter, softened

  • 1/2

    tsp (2 mL) baking powder

  • 1/2

    tsp (2 mL) salt

  • 1/2

    cup (125 mL) milk

Directions

In large bowl and using electric beater, beat together rye and all-purpose flours, flaxseeds, ground flaxseeds, butter, baking powder and salt until crumbly. Mix in milk until dough is soft and sticky, adding up to 3 tbsp (50 mL) water, 1 tbsp (15 mL) at a time, if necessary. Turn out onto lightly floured surface; knead just until smooth. Wrap and let rest for 10 minutes to relax dough. Divide dough into quarters. On lightly floured surface, roll out, one quarter at a time, to 1/8-inch (3 mm) thick 10-inch (25 cm) square. Place on ungreased rimless baking sheet. Bake, 2 sheets at a time, in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until golden and crisp, about 20 minutes. Let cool on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

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