3-INGREDIENT SEEDED CRACKERS
A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers. The fennel seeds on top of them can be swapped out for caraway, sesame, flax, or any other seeds of your choosing.
Provided by Sam Worley
Categories 3-Ingredient Recipes Seed Whole Wheat Bake Appetizer
Yield Makes about 48 crackers
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
- Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
- Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
- Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.
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