whole wheat seedy crackers

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Adapted from Weelicious

Note: the fennel seeds give these quite a sophisticated taste.  Great for adults, perhaps omit or sub for something blander (e.g. sesame) for fussy kids.

Ingredients

  • 60g / 1/2 cup whole wheat flour
  • 125 g / 1 cup all purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 56g / 0.5 stick / 1/4 cup butter, chilled and cubed
  • 80 ml / 1/3 cup water
  • 1 teaspoon each of fennel, chia, flax and poppy seeds

Preparation

  1. 1. Preheat oven to 400 F.
  2. 2. In a food processor, pour in whole wheat flour, AP flour, salt, onion powder and pulse to combine.
  3. 3. Add chilled cubed butter and pulse till it resembles coarse meal.
  4. 4. Add water and pulse until the dough comes together.
  5. 5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
  6. 6. Roll dough out until 1/4 inch thick, lift paper, sprinkle seeds on top of the dough, then place parchment paper back on top and roll with a rolling pin to press seeds into the dough. Remove paper and cut into crackers 1/2 in x 2 in sticks or use cookie cutter to make into shapes.*
  7. 7. Place crackers on a parchment lined baking sheet and bake for 18-20 minutes.
  8. 8. Cool and serve.
  9. *To Freeze: After step 6, place the cut out shapes on a baking sheet and freeze for 20 minutes. Remove from freezer, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8 adding an additional 1-2 minutes baking time.

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