I made these crackers by adding multigrain mix (linseed, oats, rye, cornmeal etc.) that I bought from a store selling breadmaking supplies… to a cracker recipe I found in a magazine (torn out and stuck in my recipe book, so I don’t know where it was from). This made a tasty multigrain cracker, which I felt was more wholesome, but you can make it without this.
1 cup wholemeal SR flour
3 tb butter
1/3 cup grated cheese
1 tb dried chives (or other herbs)
¼ cup water
¼ cup multigrain mixture (or linseeds, bran flakes etc.)
dash of water extra
1). Put the flour and salt into a large bowl, and rub in the butter.
2). Mix in the cheese, chives and any additional grains.
3). Make a well in the centre, and add in the water. If you have added extra grains, you may need to add a little more water to make the mixture come together into a dough-like consistency (it should be fairly dry not sticky).
4). Knead until mixture has come together and is smooth.
5). Turn out onto a floured surface, and roll out as thin as you can, to about 2-3mm thick. Use cookie cutters (or cut squares with a knife) to cut shapes out and lay them on a greased or lined baking tray.
6). Brush the tops with milk, and bake in a preheated oven at 200ºC for 10 minutes, or until they are golden brown (mine in the image above were probably a touch overcooked).
Allow to cool completely before putting in an airtight container.
The dough can be a bit hard to work with, so thin and it’s a bit delicate……so click the “more” for my guide to working with it.
Roll it out very thinly, and cut out your shapes.
Carefully slide a spatula (egg flipper thingie) under one of the shapes
Flip it onto your hand
Take away any offcut bits, and then you can flip it from your hand onto a tray