Photo: Tina Rupp
Flaxseed and Onion Crackers
These crackers go well with all kinds of cheeses; try them with Brie or manchego. Store them in an airtight container at room temperature for up to two weeks.
Martha Stewart Living, April 2004
- Yield Makes about 5 dozen
- 1/4 cup whole golden flaxseed, plus 1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt, plus more for seasoning (optional)
- 2 tablespoons unsalted butter, softened
- 1 tablespoon plus 1 teaspoon finely grated onion
- 1 tablespoon plus 1 teaspoon finely chopped fresh flat-leaf parsley
- 1/2 cup skim milk
- 1 large egg white, lightly beaten
- Freshly ground pepper
- Preheat oven to 325 degrees with racks in upper and lower thirds. Put whole and ground flaxseed, flour, baking powder, salt, and butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until mixture resembles coarse meal, about 2 minutes. Stir in onion and parsley. With mixer on low speed, pour in milk. Mix until dough just comes together (do not over-mix).
- Divide dough in half. Roll out each piece on a lightly floured surface to a 9-inch square (1/8 inch thick). Transfer to two baking sheets. Cut each square with a fluted pastry wheel or a knife into about 30 crackers (each 1 1/2 inches square).
- Brush with egg white; season with pepper, and salt, if desired. Bake until slightly firm, about 20 minutes. Switch positions of sheets; flip crackers. Bake until light brown and firm, 18 to 20 minutes more. Transfer to wire racks to cool.
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