My child has been on a cracker only diet. All he has wanted recently is water biscuits, oat cakes, rice cakes. Now, I know it could be far worse, but still. When I started blw, I promised myself I’d kind of ‘go with it’. But my goal, or hope for my little one is that he doesn’t become a fussy eater. I hope that by offering him a variety of foods he will learn to accept different tastes. With this in mind, when he will only eat a Jacobs cracker for lunch on Christmas day it becomes a bit disheartening!
But, in honour of the cracker obsession, I made him his very own stash. This makes about 30 little crackers but I guess this depends on your cutter somewhat.
You will need:
- 250g self raising flour
- 60g unsalted butter, cubed
- 1 tablespoon sesame seeds
- 1 tablespoon chia seeds
- Up to 100ml of very cold water (I used just under- about 90ml)
- Preheat oven to 180 fan and line a baking tray.
- Combine seeds with the flour, then rub in the butter with your fingers.
- Gradually add the water until the mix forms a rough dough. Split into two to make it easier to deal with. Put half in the fridge.
- Roll the other half between two bits of baking paper. Aim to get it as thin as possible. Maybe 3mm. But let’s be honest, I didn’t measure it. Pop in the fridge for ten minutes to firm up.
Cut into shapes.
Bake for around 15 minutes or until golden brown on both sides. Repeat for the second batch of dough.
On one lot of crackers I grated a bit of cheese on in the last few minutes of baking.
I’ve served these alone, with cheese, with dip and alongside soup. I’ve also frozen some and think they will last a good eight weeks in the freezer.