This week, Heather at Girlichef chose one sweet and ond one savory dish for those of us participating in the Joy the Baker Cookbook Spotlight and Cook Off: chocolate fudge brownies with chocolate buttercream frosting, which I posted here, and these flaxseed and cracked pepper crackers. And while sweets are something I don't normally bake, I am back on terra firma with these crackers.
The method is easy peasy - if you've ever made a flatbread or a tart crust you'll have no problem with it. As long as you roll them out thin enough (less than 1/8 inch) they'll crisp up nicely. You may find that you need more (or less) buttermilk than the recipe calls for. I needed a whole quarter cup more, but that makes sense given that I was making these on a cold, dry winter's day, while Joy was likely baking in sunny Southern California. There was just one glitch: The book left the cracked pepper out of the recipe. Heather contacted Joy and she said to use 1/2 teaspoon, so I've included that below.
The original calls for you to make round or square shapes with your crackers, but I did heart shaped ones for Valentine's Day. Because nothing says romance like a cracker, right?
Flaxseed and Cracked Pepper Crackers
makes about 4 dozen crackers
1/4 cup golden flaxseed
1/4 cup ground flaxseed meal
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 Tbs. unsalted butter, cold, cut into cubes
1/2 cup buttermilk
Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside. In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy. Turn the dough out onto a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than 1/8 inch thick. Use a 1 1/2 inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 11/2 inch squares. Prick each cracker with the tines of a fork and place on a baking sheet. Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store. Will last, in an airtight container at room temperature, for up to 4 days.
I really like these - nutty and hearty thanks to the whole grain and flax. I've made them twice, in fact, to enjoy with both a tomato soup and a lentil soup. A nice way to get your carb fix without indulging in a big loaf of bread!
This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef