I promise I will not keep posting recipes for round crunchy things, but I had to write about these crackers…especially since they go so well with the the salmon spread and roasted red pepper hummus that have also made their way to the blog recently. Without a ton of work they add a special touch to any appetizer spread or winter soup, and I even think they’d work as a hostess gift. Not a bad change from the sweets that are so available this time of year!
Here it is:
- 1 1/2 cups whole wheat flour (or a blend of white and wheat)
- 1/2 tsp salt
- 1/3 cup oil
- 1/2 cup milk
- 4 tsp real maple syrup (can also use sugar, honey, or a little less agave syrup)
- egg wash (1 beaten egg thinned with water)
- toppings (sea salt, sesame seeds, poppy seeds, parmesan cheese, dried herbs, garlic salt, etc.)
Mix the flour and salt together in a bowl. In a separate bowl, combine the oil, milk, and syrup. I usually err on the generous side with the oil if I’m using all whole wheat flour. Pour the liquid into the flour and mix just until combined. Take a third or fourth of the dough and lightly form into a ball using a little flour if it’s too sticky. Roll it out as thinly as possible on parchment paper–no more than 1/8 inch thick. Cut irregular shapes with a pizza cutter or cut out rounds with a mold. If you use a mold, remove the excess dough leaving the rounds on the paper. Brush the top of the crackers with an egg wash and sprinkle on your toppings.
Place the parchment paper on a baking sheet and bake at 300 F until they start to get brown. It usually takes me 20-30 minutes (depending on the oven, thickness, dryness of the dough, etc.). Place them on a rack to let them cool and get crispy.
This time I did one batch with sea salt (thanks, Jo!), one with garlic salt, parmesan, and basil, and one with sesame seeds and a little fine salt. If you have other ideas for toppings or if you have a favorite cracker recipe, I’d love to hear!