There are many things I don't buy; cakes are softer and cookies more buttery when you bake them yourself. But I had a fear - possibly because of a failed batch years ago - that homemade crackers won't be as crisp and as nice as store bought ones. Fear no more. These rye crackers beat anything I have ever eaten or bought. Plus there is the added advantage of eating them warm, right out of the oven.
I only made these because snack shops are closed and I had run out of things to dip in my hummus but these are good enough to make every time you have a hankering for something crisp. Super easy too! Here's the recipe.
1/4 cup rye flour
1/3 cup plain flour
1/2 tsp salt
2 tbsp olive oil
2 tbsp cold water
sesame and poppy seeds for topping
Mix together the two flours and the salt in a bowl. Make a well in centre and add olive oil and water. Bring everything together and knead into a soft dough - it should be moist but not sticky, add more water if you need to.
Line a baking sheet with parchment and heat the oven to 160C. Shape the dough into a rough square and roll out as thin as possible. This dough handles beautifully because of the high oil content so I didn't need to dust it with any extra flour. When you have the dough rolled out as thin as it will go, sprinkle it with any combination of seeds that you like. Roll over the seeds to make them stick to the dough.
Cut into squares with a pizza cutter and arrange on the baking tray. They don't really expand so you don't need to keep space between squares. Bake for 15 minutes or until the crackers are brown and crisp. Let cool on the baking try and check for crispness - put them back in the oven for 5 minutes if they are not crisp enough for your liking.
The batch is small enough to eat the same day but if you must, store in an airtight container and they stay good for 3-4 days.