Garlic herb & walnut crackers

Making your own crackers is not as hard as you might think. I’ve been working away on my recipe for a while, trying to get somewhere near the delicious 180 degrees ones (you know the expensive ones made with oats and nuts?). To be honest, one of the secret ingredients in my recipe is sesame oil, which I’m not putting in these for obvious reasons, but I hope the herbs and garlic make up for it in flavour. Here’s the recipe:

75g butter (use olive oil if you prefer)

1/2 cup milk and/or kefir (can use water)

1/3 cup oats (or in this case rye/barley/wheat flakes)

1/3 cup walnuts, chopped finely

4 gloves garlic

Plenty of fresh herbs of choice (I used rosemary, thyme and sage)

Flour of choice as needed

Salt and pepper (not local ingredients, but salt at least is necessary – and possible to obtain locally if you’re willing to try a bit of kitchen DIY)

Melt the butter and saute the minced garlic until it smells sweet and delicious (at this point people who enter the kitchen will be impressed that you are cooking something amazing). Add the milk/kefir on a very low heat and then the oats/flakes, stir briefly and then turn off the heat and allow this to come back to room temperature.

Add the walnuts, herbs, salt and pepper to taste and anything else you are adding (kelp or seaweed is a nice addition). Add the flour and mix with spatula or hands until you get a firm consistency. Knead a on a floured surface for 5 minutes if desired.

At this point, many recipes would say put it in the fridge for an hour or more, but I just find this makes the dough difficult to work with when it comes out. So that one is up to you.

Roll out on floured surface with a rolling pin. Cut into squares or rectangles or whatevercracker-dough shape you want and lay on a baking tray. Thickness is also your choice. I usually make mine under 5mm thick.

Bake at 160 degrees (you want them to dry out a bit) until slightly brown on top. I sometimes turn them over mid-bake, but that might be to do with my oven (not the greatest oven).

It’s a pretty flexible recipe, so if you like them less rich, use water instead of milk and reduce the butter/oil and nuts.


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