Recipe: Danish seed crackers
We shared lunch this week, celebrating yet-another milestone, but we would never need a reason to sit down to Rebecca’s crackers. They were clear favourites on a table laden with delicious food. They are super-easy, quick to make and delicious on their own or with nearly any dip, cheese or topping – Rebecca Needham
1/4 cup rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup linseeds
1/4 cup sesame seeds
7/8 cup flour
1/2 tsp baking powder
1 1/2 tsp salt
1 cup of parmesan cheese
1/4 cup olive oil
1/2 cup water (use only as much as you need till the mixture binds together).
Mix all ingredients together in a bowl to form a dough.
Roll out half of the dough thin between two sheets of baking paper. Roll the dough down to pumpkin seed thickness and place onto a baking tray.
Pre-cut lines into the dough as this helps the crackers break apart easily after they are cooked.
Repeat the same process for the other half of the dough.
Bake each batch separately at 180 C for 11-13mins (or until golden brown).
Let cool, break up crackers and store in airtight container.
– The trick is to roll the dough as thinly as possible and cook them until they are nice and golden (they should be nice and crunchy). I cook my mixture in two batches so that I can concentrate on one tray at a time and ensure the edges aren’t overcooked. As the edges are slightly thinner, they will cook faster than the centre; you may want to pull out the tray and take off the edge pieces and return the tray to the oven to cook the rest.