A cracker taste

DELISH: Not much uniform about these home-made crackers but they are perfect with any sort of cheese and pickle, and pretty good just on their own. Picture by Rebecca Grunwell

Summer is a time of platters and these tasty treats will enhance any antipasto offering. Mary-Jane Richmond shares a favourite recipe . . .

Bought crackers will be a thing of the past after you have made these for the first time. Perfect with any sort of cheese, from plain old cheddar (though nothing can beat a good sharp cheddar in my view), to the most sophisticated French or Dutch cheeses, these little delights are also alarmingly moreish on their own.

I can’t claim them, the recipe is from a friend, who copied it from a (Danish) friend. Such is the way of good recipes.

Variations pop up from time to time in magazines and cookbooks but though I am sure they’re fine, I’ve never bothered to try them. Why mess with a good thing?

Cook’s notes

Usually liquids are measured in millilitres and solids in either weight or cups. But the millilitre works fine here, in a standard measuring jug.

Roll the dough out as thinly as you can. I can usually fill four 33mm x 35mm oven trays.

It’s almost impossible to roll them out to a rectangle, but the best part of that is all the random wavy bits on the edges are delicious to snack on.

It is quite a wet mixture but very forgiving, and you can add more rolled oats or flour if it seems a bit too wet.

Keep on eye on them once they’ve been in the oven for 10 minutes. They’re not so tasty if they’re too brown.

Annette’s Danish crackers

Ingredients

100ml each flaxseed (linseed), sesame seeds, rolled oats.
200ml sunflower seeds
350ml flour
1 tsp baking powder
2 tspns salt
100ml oil
200ml water

Method

  • Mix ingredients together in a bowl until they come together in a ball. Break off a third and place it between two sheets of baking paper. Roll out to a size that will fit on a baking/biscuit tray.
  • Peel off top layer of baking paper and carefully flip the rolled out mix on to the baking tray. Peel off the second piece of baking paper. Score lightly into squares.
  • Place in oven and bake at 180 degrees for 15-20 mins or until golden. Remove from oven and turn on to baking rack to cool. Snap into squares.

The crackers will keep in an airtight container for several weeks, but they never last that long in my house.

Summer is a time of platters and these tasty treats will enhance any antipasto offering. Mary-Jane Richmond shares a favourite recipe . . .

Bought crackers will be a thing of the past after you have made these for the first time. Perfect with any sort of cheese, from plain old cheddar (though nothing can beat a good sharp cheddar in my view), to the most sophisticated French or Dutch cheeses, these little delights are also alarmingly moreish on their own.

I can’t claim them, the recipe is from a friend, who copied it from a (Danish) friend. Such is the way of good recipes.

Variations pop up from time to time in magazines and cookbooks but though I am sure they’re fine, I’ve never bothered to try them. Why mess with a good thing?

Cook’s notes

Usually liquids are measured in millilitres and solids in either weight or cups. But the millilitre works fine here, in a standard measuring jug.

Roll the dough out as thinly as you can. I can usually fill four 33mm x 35mm oven trays.

It’s almost impossible to roll them out to a rectangle, but the best part of that is all the random wavy bits on the edges are delicious to snack on.

It is quite a wet mixture but very forgiving, and you can add more rolled oats or flour if it seems a bit too wet.

Keep on eye on them once they’ve been in the oven for 10 minutes. They’re not so tasty if they’re too brown.

Annette’s Danish crackers

Ingredients

100ml each flaxseed (linseed), sesame seeds, rolled oats.
200ml sunflower seeds
350ml flour
1 tsp baking powder
2 tspns salt
100ml oil
200ml water

Method

  • Mix ingredients together in a bowl until they come together in a ball. Break off a third and place it between two sheets of baking paper. Roll out to a size that will fit on a baking/biscuit tray.
  • Peel off top layer of baking paper and carefully flip the rolled out mix on to the baking tray. Peel off the second piece of baking paper. Score lightly into squares.
  • Place in oven and bake at 180 degrees for 15-20 mins or until golden. Remove from oven and turn on to baking rack to cool. Snap into squares.

The crackers will keep in an airtight container for several weeks, but they never last that long in my house.

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