Buckwheat crackers recipe
This buckwheat crispbread goes well with smoked fish or cured meats, with cheeses and pickles. Break the crispbread into smaller bits and you can serve up a delicious bowl of buckwheat crisps with your favourite dip.
Ingredients
Buckwheat crackers ingredients
- 120 g whole-wheat flour
- 90 g unbleached all-purpose flour
- 90 g buckwheat flour
- 15 g sesame seeds
- 4 g salt
- 40 g extra virgin olive oil or rapeseed oil
- 120 g water as needed
Instructions
How to make buckwheat crackers
- Preheat the oven to 180°C with two racks positioned inside and line two baking trays with baking paper.
- Combine all ingredients in a bowl and form a dough. Ensure the dough is nice and smooth, not too runny and not too firm. Add a little more water if it's not very elastic.
- Knead for a few minutes.
- Lightly dust your work surface, and roll out the dough.
- Cut into desired shapes -- squares or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
- Bake for around 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle.
- Cool on a wire rack.