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Flaxseed and Onion Crackers
Credit:
Tina Rupp
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
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
Cook's Notes
Store in an airtight container at room temperature for up to two weeks.
Gallery
Flaxseed and Onion Crackers
Credit:
Tina Rupp
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Flaxseed and Onion Crackers
Credit:
Tina Rupp
Flaxseed and Onion Crackers
Credit:
Tina Rupp
Flaxseed and Onion Crackers
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Store in an airtight container at room temperature for up to two weeks.
Cook’s Notes
Store in an airtight container at room temperature for up to two weeks.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Flaxseed and Onion Crackers
- of Reviews
Reviews:
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Most Helpful
Most Positive
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All Reviews for Flaxseed and Onion Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
