Snacks

Whole Wheat + Hazelnut Crispbread


Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! Sometimes you stumble on something that is just delicious and you have to share. That’s how these crackers came about. I know I’m obsessed with the cracker. Crunchy savoury snacks FTW. These are based on a recipe in the description of the whole wheat flour of my favourite flour shop Wholegrain Organics. Get over it – I will not stop going on about them for a loooong while yet. I made a stab at a flavour combination. I added a little baking powder to help with the snap. And presto. These crackers. They are ridiculously easy to make. And they taste great on their own or with all the things that go on crackers. By which I mean cheese.

Use the freshest flour you can. These are designed for a whole wheat flour which is ground whole grains of wheat. You can make them with wholemeal flour which is white flour with bran added back to it and they will be good but not have the full glory of their flavour.

This is stupidly easy. Heat the oven to 170C (335F). Cut two sheets of baking paper the size of your cookie sheets.

Mix the flour, ground hazelnuts, salt and seeds in a bowl.

Add the oil and water. Mix to a dough. You don’t need to knead it just make sure it’s uniform in texture.

Divide it into two pieces. Put one piece on each sheet of baking paper.

Roll out using a rolling pin. You may need a little flour to stop it sticking. It depends a little on the flour you used. Roll the dough out thin. About 2mm thick at the most.

Sprinkle a little flaky salt on the surface and lightly roll over it with the rolling pin to make it stick.

Bake the sheets of dough for 30 to 35 minutes until lightly browned and pretty crisp. You can do both sheets at once if you swap the top and bottom trays and rotate them halfway through baking.

Transfer the cracker sheets to wire racks to cool before snapping into shards with your hands.

Must be time for cheese…

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Whole Wheat + Hazelnut Crispbread


Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy

Makes : approx. 40 crackers

Crisp nutty crackers with the goodness of whole wheat that are ready in no time.

Ingredients:

  • 1 + 1/3 cups (210 grams) whole wheat (or graham) flour
  • 1/3 cup (30 grams) ground roasted hazelnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon sesame or poppy seeds
  • 1/2 cup (120 mls) cold water
  • 1 teaspoon vinegar
  • 2 tablespoons (30 grams) vegetable oil
  • extra flaky salt for sprinkling

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • 2 cookie sheets lined with baking paper

Directions:

This is stupidly easy. Heat the oven to 170C (335F). Cut two sheets of baking paper the size of your cookie sheets.

Mix the flour, ground hazelnuts, salt and seeds in a bowl.

Add the oil and water. Mix to a dough. You don’t need to knead it just make sure it’s uniform in texture.

Divide it into two pieces. Put one piece on each sheet of baking paper.

Roll out using a rolling pin. You may need a little flour to stop it sticking. It depends a little on the flour you used. Roll the dough out thin. About 2mm thick at the most.

Sprinkle a little flaky salt on the surface and lightly roll over it with the rolling pin to make it stick.

Bake the sheets of dough for 30 to 35 minutes until lightly browned and pretty crisp. You can do both sheets at once if you swap the top and bottom trays and rotate them halfway through baking. They will get fully crisp as they cool.

Transfer the cracker sheets to wire racks to cool before snapping into shards with your hands.

Must be time for cheese…

Cook’s Notes:

  • You can switch out the nuts in this recipe by weight – the crackers are lovely with almonds or walnuts.
  • If you want nice uniform crackers you can cut them before baking and then bake them already shaped – you will need to reduce the cooking time so watch them carefully.

 – These crackers will stay fresh and crisp for up to two weeks if you keep them in a properly airtight container – 

Adapted from Wholegrain Organics.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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