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3 Ratings
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Martha Stewart Member
Rating: 4 stars
04/17/2013
This as an easy recipe and the results are good. At one point, the recipe calls for sprayed cookie sheets. Later, it says to put them on ungreased cookie sheets. I used non-stick sheets with no spray. Worked fine. So save yourself a step and a few calories there. Recipe is versatile and forgiving. Added chia seeds and had nice results. The thinner, the better for these crackers. And don't worry about the dough like you would pie dough - re-rolling and more flour does no harm.
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Recipe Summary
Yield: Makes 60
Ingredients
Ingredient Checklist
1 1/4 cups whole-wheat flour, plus more for dusting
1/2 cup toasted wheat germ
1/4 cup sunflower seeds
1 teaspoon ground cumin
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into pieces
1/2 cup nonfat buttermilk
Coarse salt, for sprinkling
Vegetable-oil cooking spray
Gallery
Recipe Summary
Yield: Makes 60
Gallery
Recipe Summary
Yield: Makes 60
Recipe Summary
Yield: Makes 60
Yield: Makes 60
Makes 60
Ingredients
Ingredients
- 1 1/4 cups whole-wheat flour, plus more for dusting
- 1/2 cup toasted wheat germ
- 1/4 cup sunflower seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, cut into pieces
- 1/2 cup nonfat buttermilk
- Coarse salt, for sprinkling
- Vegetable-oil cooking spray
Directions
Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt. Add butter; process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
Transfer to a lightly floured surface. Allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with coarse salt; roll to press salt into dough.
Cut dough into 4-inch-long leaf shapes, or other desired shape. Transfer the leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week.
Reviews (1)
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 4 stars
04/17/2013
This as an easy recipe and the results are good. At one point, the recipe calls for sprayed cookie sheets. Later, it says to put them on ungreased cookie sheets. I used non-stick sheets with no spray. Worked fine. So save yourself a step and a few calories there. Recipe is versatile and forgiving. Added chia seeds and had nice results. The thinner, the better for these crackers. And don't worry about the dough like you would pie dough - re-rolling and more flour does no harm.
Reviews (1)
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 3
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 4 stars
04/17/2013
This as an easy recipe and the results are good. At one point, the recipe calls for sprayed cookie sheets. Later, it says to put them on ungreased cookie sheets. I used non-stick sheets with no spray. Worked fine. So save yourself a step and a few calories there. Recipe is versatile and forgiving. Added chia seeds and had nice results. The thinner, the better for these crackers. And don't worry about the dough like you would pie dough - re-rolling and more flour does no harm.
Martha Stewart Member
Rating: 4 stars
04/17/2013
This as an easy recipe and the results are good. At one point, the recipe calls for sprayed cookie sheets. Later, it says to put them on ungreased cookie sheets. I used non-stick sheets with no spray. Worked fine. So save yourself a step and a few calories there. Recipe is versatile and forgiving. Added chia seeds and had nice results. The thinner, the better for these crackers. And don't worry about the dough like you would pie dough - re-rolling and more flour does no harm.
Rating: 4 stars
All Reviews for Buttermilk-Cumin Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buttermilk-Cumin Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
