Crackers for cheese - three ways
I’m really very pleased with how all of these savoury crackers have turned out ready for the Christmas cheeseboard. I have three versions here for you having scoured my favourite recipe creators.
I have a low carb and grain free cracker from Tom Kerridge
Paleo crackers (grain free) from Dr. Amy Myers
A seeded sourdough cracker made with discard from foodbodsourdough.com
All of these will keep for a week in an airtight tin.
Flaxseed Biscuits
Original recipe by Tom Kerridge
Flaxseed Biscuits
I call these ‘Flackers’ as they are flax crackers. Delicious and low carb and pair well with a strong cheese or pate.
Ingredients
4 large free range egg whites
20g xylitol or erythritol
150g ground flaxseeds
150g ground almonds
15g baking powder
pinch of salt
Method
Preheat the oven to 170°C/Fan 150°C/Gas 3. Line a couple of baking sheets with baking parchment.
Using a stand mixer, or electric hand whisk and bowl, whisk the egg whites and erythritol to stiff peaks. Fold in the ground flaxseed, ground almonds, baking powder and salt. Work until the dough is evenly combined and forms a ball.
Roll out the dough between two sheets of baking parchment to about a 5mm thickness. Remove the top sheet of parchment and cut out 7cm rounds from the dough. Gently re-roll any scraps and cut out more rounds.
Place the dough rounds on the prepared baking sheets and bake for 25–30 minutes.
Remove from the oven and leave the biscuits on the baking sheets for about 5 minutes to firm up, then transfer to a wire rack to cool.
Rosemary and Garlic Crackers
Original recipe by Dr. Amy Myers
Rosemary and Garlic Crackers
These are made with cassava flour as well as ground almonds for added crunch. Cassava is a fabulous alternative to wheat flour. It is made from the root of the plant and is high in resistant starch which helps to feed our good gut bacteria.
Ingredients
1 1/4 cups cassava flour
1/4 cup almond flour finely ground
1 Tbsp dried rosemary
1/2 tsp sea salt or more, to taste
1/2 tsp garlic powder
1/8 tsp baking soda
1/4 tsp cream of tartar
1/2 cup water
8 Tbsp extra virgin olive oil divided
Method
Preheat oven to 150˚C. Line a large baking sheet with parchment paper.
Combine all the ingredients except 2 tablespoons olive oil in a medium bowl, and stir together with a fork until a shaggy clumpy dough forms. Then, use your hands to mix the dough together and shape into a smooth ball.
Roll out the dough on a clean smooth surface until it is about ⅛ inch thick. Transfer the dough to the lined baking sheet. Use a knife to cut the dough into squares or rectangles about 1-2 inches across.
Remove the excess scraps of dough from the edges of the crackers, roll the scraps into a ball, and repeat step 3.
Bake for 30 minutes. Carefully remove from the oven and brush with the remaining 2 tablespoons of olive oil. Return to oven for 15-20 minutes, or until the crackers are firm to the touch. Remove from the oven and sprinkle with additional sea salt, if desired.
Allow to cool completely. They will harden and get crispier when they cool. Store in a sealed container at room temperature for up to 7 days.
Seeded Sourdough Crackers
Original recipe by Elaine Boddy
Seeded Sourdough Crackers
These are a great way to use up your sourdough discard. Warning - extremely moorish!
Ingredients
200g starter, fed for purpose, or discard
100g rolled oats
50g water
80g mixed seeds
60ml olive oil
1 tbsp honey
100g strong white flour
1 tsp salt
Method
In a medium mixing bowl, mix the oats, starter and water into an oaty sludge, cover the bowl and leave it to one side for 2-3 hours.
After this time, you’ll see some little bubbles in the mix where the starter has been doing her stuff. Now stir in all of the other ingredients, mixing it all together really well.
Bring it together into a sticky dough, cover again and leave to rest for at least half an hour.
Preheat your oven to 180C fan/200C non fan.
Dust your counter with flour, turn the dough onto the surface, and roll out to about 2mm thick. You’ll need flour on the rolling pin too, and to keep moving your dough round as your roll it out so that it doesn’t stick to the table.
Line your baking tray with baking parchment paper. Cut out your crackers with cookie/biscuit cutters, I used small sizes to make these snack bites, and place onto the tray.
They can be quite close as they don’t spread. You may need to use 2 baking trays.
Prick each cracker with a fork to stop them ballooning.
Bake for 7 mins, then remove the tray, turn the crackers over, return to the oven, and bake for another 7 mins.
Cool on a rack, they will crisp up even more as they cool.