Bought crackers are such a rip-off. Making them yourself can seem like a huge faff about until you actually have a go and discover that for a bit of effort you receive a shit tonne of crackers for less than you’d spend on one packet.
These nut & seed crackers are a delight; you’ll be asked for the recipe by everyone who eats them so perhaps print off some copies of the recipe in advance to hand out. This recipe makes around 30 crackers, depending on how large you make them.
Nut & seed crackers
Adapted from a Green Kitchen Stories recipe
almonds, cashews, pumpkin seeds, sunflower seeds, flax seeds 300g (a mixture of these in any combination; you don’t need to use them all)
free range egg 1
sea salt 1 teaspoon
water 1-2 tablespoons
sea salt for topping
equipment: a large flat baking tray
Preheat the oven to 180°C (not fan bake). Blitz the nuts and seeds in a food processor until they start to resemble rough bread crumbs in texture. Transfer the pulverised mixture to a mixing bowl and add the egg, sea salt, and one tablespoon of water and stir with a spoon until it forms a stiff dough; if the mixture isn’t coming together add an extra tablespoon of water.
Divide the dough into two. Cut two large sheets of baking paper and place one of the halves of dough between it. Use a rolling pin to roll the dough out to about 2-3mm thickness, trying to make it as rectangular-shaped as possible. Peel off the top sheet of paper and slide the bottom sheet of paper with the dough on top onto a baking tray. Sprinkle the dough with sea salt and bake for about 7 minutes; meanwhile, roll out the second ball of dough.
Remove large par-baked cracker from oven and slide the baking paper onto a chopping board. Cut the large cracker into small crackers of whatever shape you fancy, slide the baking paper back onto the baking tray and bake for another 15 minutes until the crackers are browning up nicely. Keep a close eye on them and you might need to rotate the oven tray to allow the crackers to brown evenly. Remove from oven and slide sheet of baking paper onto a cooling rack. Repeat with the remaining dough. Once cooled, store the crackers in an airtight container.