Home made crackers
Ingredients
- 1 & a half cups of masa harina (I use this brand)
- 2 tablespoons each of flaxseeds, sesame seeds and chia seeds
- 1 teaspoon of sea salt
- 2 & a half tablespoons of olive oil
- 1 & a half cups of boiling water
- Sea salt flakes
Method
Heat oven to 180 degrees celsius and line two 20 x 30cm baking trays with baking paper
In a medium bowl, mix together masa flour, seeds and the teaspoon of sea salt.
Add the olive oil and boiling water. Mix together until all dry ingredients are incorporated.
Turn out the mixture onto the baking trays. Using wet hands and/or a spatula, press out the mixture to be as thin as you can make it across the trays. Scatter a pinch of sea salt flakes over the top.
Bake in the oven for 35 minutes or until golden brown around the corners. Remove and allow to cool, then break into cracker-sized pieces. Store in an air tight container if not using straight away.
About this recipe
It took me some time to give home made crackers a go because I always worried they would be fiddly and difficult. I imagined rolling and kneading with bits of dough sticking to the rolling pin and myself becoming more flustered and sweary. No doubt you can make this variety of cracker and I bet it’s delicious, but if you don’t care too much about your crackers looking perfect then I say, give this recipe a try.
It’s very simple – only one bowl to clean at the end! – and the seed-flecked crackers look pretty on any cheese board or nibbles tray. They are made with masa harina, a corn-based flour that forms the basis of much Latin American cuisine, including tamales, tacos and tostadas. Masa marina is the secret weapon that ensures these crackers are a cinch to make – it becomes pliable on the addition of boiling water and provides a robust, grainy texture and no faffing about with rolling pins is required. It’s even gluten-free!
