Flaxseed & Sesame Crackers

Directions

• Preheat the oven to 180°C (350°F) and prepare two sheets of baking paper and a baking tray.
• Add the ground flax seeds, sesame seeds, brown rice flour, baking powder, and salt to a food processor. Pulse 4–6 times to mix thoroughly.
• Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs or wet sand. The cold butter creates pockets that help with flakiness and crisp texture—don’t over-process into a paste.
• Add the milk and pulse just until the dough starts to clump together. If it’s too dry, add a tiny splash (½–1 tsp) of cold water. If too wet/sticky, pulse in a little extra brown rice flour (1–2 tbsp at a time).
• Turn the dough out onto a sheet of baking paper. Place another sheet on top and roll very thinly (about 2–3mm thick). Peel off the top sheet, then use a sharp knife, pizza cutter, or cookie cutter to score into small squares, rectangles, or desired shapes. Prick each with a fork if you like for a classic cracker look. No need to fully separate them yet.
• Carefully transfer the paper with the dough to the baking tray. Bake for 20–25 minutes, rotating the tray halfway. They’re done when darkened and crisp to the touch. Thinner areas or edge pieces may cook faster.
• Remove from the oven and cool completely on the tray. They will crisp further as they cool. Break along the scored lines. Store in an airtight container at room temperature for up to 1 week.