3-Ingredient Seeded Crackers
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F
2
Pulse flour and 1 tsp
3
Salt in a food processor to combine
4
Stir oil, honey, and 2/3 cup water in a liquid measuring cup
5
With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade
6
Turn dough out onto a work surface
7
Divide in half
8
Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle
9
Repeat with second half
10
Transfer each to a large parchment-lined baking sheet
11
Using a pizza cutter or sharp paring knife, trim ragged edges
12
Cut each rectangle into 24 (6x4") pieces
13
Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough)
14
Sprinkle with seeds and more salt
15
With your hands, press down lightly on dough to adhere seeds
16
Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15–18 minutes
17
Let cool (they'll crisp up) before serving
18
Preheat oven to 375°F
19
Pulse flour and 1 tsp
20
Salt in a food processor to combine
21
Stir oil, honey, and 2/3 cup water in a liquid measuring cup
22
With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade
23
Turn dough out onto a work surface
24
Divide in half
25
Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle
26
Repeat with second half
27
Transfer each to a large parchment-lined baking sheet
28
Using a pizza cutter or sharp paring knife, trim ragged edges
29
Cut each rectangle into 24 (6x4") pieces
30
Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough)
31
Sprinkle with seeds and more salt
32
With your hands, press down lightly on dough to adhere seeds
33
Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15–18 minutes
34
Let cool (they'll crisp up) before serving