Einkorn Crackers

I do feel less guilty about snacking with homemade crackers, rather than the shop-bought kind, because I know where my ingredients have come from. Sometimes I swap the nigella seeds for a couple of spoons of chopped rosemary or za’atar.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Organic, Without crystal sugar

Ingredients

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  1. Lined a large baking tray with parchment and pre-heat the oven.
  2. Put the flour, nigella seeds and salt into a bowl and blend them together.
  3. Stir the oil into the flour until everything starts to resemble lumpy breadcrumbs.
  4. Add the water and stir to form a clump of dough.
  5. Using your hands press the dough into a soft smooth doughy ball.
  6. Lightly dust the work surface with flour and roll the dough into a rectangle the thickness of a pound coin.
  7. Using a knife, cut the dough into triangles.
  8. Transfer the triangles onto the prepared baking tray.
  9. Bake for 12-15 minutes.
  10. Allow the crackers to cool completely before storing in an airtight tin.

Equipment

large baking tray

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

12-15 minutes
The best crackers I've ever tasted - they are easy and quick to make and are particularly good with cheese and dips like humus, but I find myself eating them on their own!
By Maurice North
27 Aug 2018

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Ingredients

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