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Wholemeal Caraway Seed Crackers
These buttery wholemeal and oat crackers with a sprinkling a caraway seeds for extra flavour, perfect with cheese and quite nice to eat on their own too.
Equipment
- weighing scales
- Measuring spoons
- Large bowl
- rolling pin
- 8 cm cookie cutter
- Baking sheets
- Cooling tray
Ingredients
- 180 grams wholemeal flour
- 10 grams rolled oats
- 10 grams caster sugar
- 1/4 teaspoon salt
- 1 teaspoon caraway seeds
- 125 grams softened butter
Instructions
- 180 grams wholemeal flour, 10 grams rolled oats, 10 grams caster sugar, 1/4 teaspoon salt, 1 teaspoon caraway seedsMeasure the flour into a bowl and add the salt, sugar, oats and caraway seeds.
- 125 grams softened butterWork in the butter with your fingertips – keep it in one piece and gradually work in the dry ingredients
- Knead well once the dough has come together.
- Pat down on a work surface and use a rolling pin to roll the dough to about the thickness of a 2p coin and cut out with a plain 8 cm (3 in) cookie cutter.
- You may have to keep pushing the dough back together again if it is very crumbly.
- Slide the cut biscuits off the work surface with a knife and onto a baking sheet covered in baking parchment
- Prick the crackers with a fork.
- Bake in the oven at 170C (325F) Mark 3 for 10-15 minutes until firm and pale golden brown.
- Lift onto a cooling tray with a spatula and leave to cool.
Notes
If you don't like the flavour of caraway seeds you can leave them out. Other seeds would also work well e.g. sesame seeds, cumin seeds, poppy seeds even crushed black peppercorns. Herbs would also be a nice alternative, rosemary would work particularly well as it has a robust flavour.
Nutrition
Calories: 159kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 148mgPotassium: 75mgFiber: 2gSugar: 1gVitamin A: 315IUVitamin C: 1mgCalcium: 11mgIron: 1mg