Flaxseed and Cracked Pepper Crackers
These earthy crackers can hold their own against a zingy tapenade or dip or a sharp cheese. Roll them as thin as you can; the thicker they are, the less crisp they'll be.
Flaxseed meal is widely available at supermarkets and health food stores. We found golden flaxseed at MOM's Organic Markets and at Wegmans.
The dough needs to be wrapped and refrigerated for 10 minutes before it is rolled out. The crackers can be stored in an airtight container at room temperature for up to 2 weeks.
Ingredients
- 1/2 cup all-purpose flour, plus more as needed
- 1/4 cup golden flaxseed
- 1/4 cup ground flaxseed meal
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon to 1 teaspoon cracked black pepper
- 2 tablespoons chilled unsalted butter, cut into cubes
- 1/2 cup buttermilk, or more as needed
Directions
Step 1
Place a rack in the center of the oven and preheat to 325 degrees. Line a baking sheet with parchment paper.
Step 2
Lightly flour a work surface.
Step 3
Whisk together the flaxseed, flaxseed meal, the whole-wheat flour and 1/2 cup of all-purpose flour, the baking soda, salt and black pepper (to taste) in a mixing bowl. Add the butter and use your fingers to quickly work it into the dry ingredients.
Step 4
Make a well in the center of the mixture. Add the 1/2 cup of buttermilk and use a fork to bring all of the ingredients together, making sure that every bit of flour is moistened; add buttermilk as needed. The dough should look just slightly dry.
Step 5
Turn the dough out onto the work surface and knead it about 10 times to bring the dough together. Wrap it in plastic wrap and refrigerate for at least 10 minutes.
Step 6
When ready to bake, cut the dough in half. Return one half to the refrigerator (wrapped) while you work with the other half.
Step 7
Place the dough on the work surface and use a floured rolling pin to roll it out to a little over 1/16th-inch thick. Use a 2-inch round cookie cutter to cut out crackers. Alternately, use a pizza cutter to cut 1 1/2-inch squares, or use the small cutter of your choice. Use the tines of a fork to prick each cracker several times.
Step 8
Transfer to the prepared baking sheet, spacing them about 1 inch apart; bake for 15 to 18 minutes, until slightly browned around the edges. Cool completely on a wire rack. Repeat to use all of the dough. You may reroll the dough scraps and cut out more cookies; their texture will be a little tougher.
Step 9
Store in an airtight container at room temperature for up to 2 weeks.
