Flexible Flax: Onion Flax Crackers

Munch on these crackers for a tasty, quick snack.


| June/July 1995


Makes about 4 dozen crackers

Serve these delicious crackers with a light summer salad.

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons butter
  • 3/4 cup flaxseed
  • 2/3 cup water
  • Additional flour for dusting
  • 1/2 tablespoon kosher salt

1. Place the flour, sugar, salt, onion powder, garlic powder, and cayenne in a large bowl and stir until well mixed. Cut in the butter with two knives or a pastry blender. Add the flaxseed and mix well. Add the water, stirring until the flour is completely moistened.

2. Cut the dough in two. Place one half on a lightly oiled 12-by-14-inch sheet of aluminum foil. Pat it into an 8-inch round. Dust a rolling pin generously with flour and roll the dough to about 1/16-inch thickness. Cut out a rectangle about 8 by 12 inches. Score it with a knife or pizza cutter into 2-inch squares (do not cut completely through the dough). Place the foil and dough on a cookie sheet and sprinkle with half the kosher salt. Repeat with the remainder of the dough and salt.

3. Bake at 400°F for 7 to 9 minutes, or until the edges of the crackers are light golden. Lift the foil carefully and turn it over so that the dough is face down on the cookie sheet. Peel off the foil and bake the dough 5 to 7 minutes longer, or until the crackers are beige to very light brown.

4.Remove them from the oven and place on a rack to cool. When the crackers are cool, break them into squares.





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