Why In The World Would I Ever Make A Cracker?
About two years ago I got a call from my good friend Disa in Denmark (wintercoat.dk.com). Disa and I exchange recipes – well mostly she sends me hers as she’s a very inventive and original cook. Disa said she was sending me a recipe for crackers and that I had to make them. Sure, I said. I had absolutely no intention of making crackers. Crackers are something that you buy at the store to put lovely cheese on for a snack or appetizer – sometimes with fig jam first. You can buy really nice crackers here in the States. I just thought maybe they didn’t have good crackers in Denmark or something. I wasn’t about to make them but I just told her ‘sure.’
About a week later she emailed to ask if I had made the crackers and she wanted to know what I thought about them. I had to ignore the email because I hadn’t made the crackers. Then she called. I told her that I hadn’t made the crackers and she told me that I had to. I said ‘ok’ but I had no intention of making them. I figured I could wait her out and that she’d get off the cracker kick. I was wrong. More pestering from her. Another call. She said she had made them again the night before when people were over and that they were gone in just a few minutes. I just figured that she had hungry guests – honestly I should have known better – me of little faith! Then another email. She was insistent.
Another phone call.
I didn’t know what to do other than make the darn things. My expectations were neither high nor low. I was just following instructions in order to appease a dear old friend. I printed the recipe in order to make the crackers and when I started reading it I realized that all of the measurements were in deciliters. Honest. It was so annoying. And she hadn’t even had the consideration to convert for me! I had to make the crackers AND convert to something comprehensible.
Annoyance aside. I was a good soldier, converted the recipe, made it, and WOW - was I ever surprised, just as you will be. These are really freaking good crackers. Better than any cracker you will ever buy in any store anywhere. You won’t regret spending the short amount of time that it takes to make them. Honest. These will not disappoint and they will be gone in just a few short moments at any party they appear at – just as Disa alleged.
Knaekbrod (crisp breads) (from Disa Fink in Denmark)
I have left the original measurements in deciliters and in the parenthesis have included the American measurement.
1 dl (1/2 cup) rolled oats
1 dl (1/2 cup) sesame seeds
1 dl (1/2 cup) raw pumpkin seeds shelled
1 dl (1/2 cup) raw sunflower seeds
1 dl (1/2) cup flax seeds (any of these seeds can be partly or completely replaced by other good seeds like poppy, nigella, chia, etc)
3 ½ dl (1 ¼ cup, plus 1 Tbsp.) flour
2 tsp salt
1 tsp baking powder
2 dl (1 cup) water
1 dl (1/2 cup) oil – I used canola because I’m trying to use it up but Safflower would be fine
Directions: Preheat oven to 350° Stir everything together thoroughly in a bowl. Roll out about ¼ of the dough as thin as you can between 2 sheets of parchment paper. A silpat mat would probably work as well. Try to roll it into a square-ish shape – super super super thin. If these crackers aren’t super thin they won’t be good. Remove the top piece of parchment. Using a pizza wheel score the dough, all the way through, into squares. I make my square about wheat-thin size or maybe a bit bigger.
Place the scored dough on the parchment, onto a baking sheet. Put the baking sheet into the pre-heated oven and bake for 15-20 minutes until golden brown. It takes just a second for the crackers to go from not quite done to burnt - so keep a watchful eye.
One of my favorite things about these crackers is the delicate taste and texture of the roasted pumpkin seeds as they pop in my mouth. These crackers will be devoured in a very short period of time. Be forewarned.
*To print or email this recipe, please click on the print or email icon on the bottom left side of the page.