These crackers are made from spelt flour,
so I reckon they’re even gluten free. The time and money invested in this recipe is absurdly little. Gone are the days I drop 5 bucks for a box of organic crackers. These are perfect for kids! They’re also super healthy.
What You Will Need
- Standard Cookie Sheet (12 x 17, I think)
- Rolling Pin
- Pasta cutter (optional. Shown below.)
- 1/4 teaspoon salt
- 1/2 cup cold water
- 1 1/2 cups spelt flour
- Seeds of your choice (I used sesame)
- Coarse sea salt (optional)
Mom It Down!
Preheat oven to 350.
Dissolve the salt in the cold water. Add flour and mix it up until a ball forms. Use your hands and knead it for a bit.
Take your cookie sheet and flip it over. Flour the surface. Grab the ball of dough.
Using a rolling pin, flatten the dough until it covers the cookie sheet. Keep adding spelt flour so the dough doesn’t stick.
Coat the top with cold water. If you have a spray bottle, use that. I did not so I used my hand. Add seeds and salt (if using). If you feel like it, score the crackers. (I used a pasta roller for this.) Also, poke each square a few times with a fork.
Bake as is for 20 to 25 minutes. (But make sure to keep checking it after 10. Mine usually uses 20 minutes.)
Let cool on the sheet. The edges will rise up. That’s perfect!
The thinner you roll out the dough the better. They REALLY snap if they’re thin enough.
Also, make sure you poke each pre-baked cracker with a fork. If you don’t, you risk a great deal of sticking.
If the very middle sticks, just use everything around it and toss the very middle piece.
You don’t have to score the crackers, but they break easier if you do. If you don’t score them, they’ll look a bit more rustic. Not that that’s a bad thing!
You can use poppy seeds, rosemary, salt and/or salt crystals, ginger, garlic—pretty much anything you fancy!
Also, they are great with jelly, butter, peanut butter or (especially!) hummus.
Let me know if you have questions or comments!
(The original recipe was taken from The New York Times.)