I think when it comes to crackers I am the winner. (You know I am crackers already right?) I seriously love a good cracker topped with cheese, and often that is my lunch with a few tomatoes or slices of cucumber. So when we were looking at the Heal Your Pantry Challenge, a cracker was a natural fit. Less than a sandwich, more than a piece of cheese, the delivery system for all sorts of yummy-ness. You can make these bigger and use as crispbread, they are so tasty and crispy. You will love them. I'm sure!
If you are afraid of carbs, switch these out for the Keto Nutty Seeded Crackers. They too are delicious delivery systems for anything you fancy!
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- 120 Grams Flour, whole wheat
- 120 Grams Bakers or Strong Flour BUY
- 120 Grams water
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) plus loads more for brushing BUY
- Generous Pinches Pink Salt Flakes as needed BUY
- black, white sesame seeds as needed
Place flours, water, EVOO and salt into the Thermomix bowl and blend 6 sec/speed 6. Knead 4 min/Interval.
Turn dough out onto floured silpat mat and form a tight ball. Wrap and refrigerate for at least 6 hours. Up to 3 days is fine.
When ready to roll and bake, line 2-4 baking trays with paper and preheat the oven to 180°C.
Divide dough into 4 pieces and work with one piece of dough at a time. Keep the rest wrapped.
Roll the dough out as thinly as possible without tearing the dough. Place it onto a lined tray and brush generously with EVOO on both sides of the dough. Sprinkle with salt and seeds of choice. Score into cracker shapes with a pizza cutter or knife.
Bake 6 minutes, turn and bake further 6 minutes. Repeat with all remaining dough.
Store in airtight bag in the fridge for best crispness.
With cheeses or dips or pates or hummus of choice! They are also very good plain.