SOFT CRACKERS RECIPES

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

Steps:

• 1. Preheat the oven to 400°F. In a medium bowl, mix the almond flour, white rice flour, cassava flour, flaxseeds, date sugar, salt, and rosemary (if using). 2. Stir in the sourdough starter and water until the mixture is combined. Let sit 10 minutes. 3. Add the lemon juice and baking soda. Stir to incorporate. 4. Mix the sesame seeds and sunflower seeds in a small bowl. 5. Divide the dough into two. Place a baking-sheet sized piece of parchment paper on a cutting board and one half of the dough on the parchment. Cover with another piece of parchment paper. Use a rolling pin or your hands to flatten the dough into a thin layer. You'll want the dough to be as thin as possible for the best crisp. 6. Add 1/2 of the seed mixture to the top of the dough. Place the parchment back on top and roll again to press the seeds into the dough.7. Transfer the bottom parchment and the dough to a baking sheet. 8. Using a fork, gently poke a few holes in the dough, to prevent puffing. 9. Repeat steps 7-10 for the other half of the dough. 10. Bake at 400°F for 8 minutes, rotating the pans after 4 minutes. (Be sure to rotate - it's likely that your oven cooks unevenly, which could result in burnt crackers.) 11. Remove the pans from the oven and use a pizza cutter or chef's knife to slice the dough into crackers. No need to separate the crackers, just slice. 12. Bake again at 370°F for 10 minutes, rotating after 5 minutes. 13. Remove the pans from the oven and let the crackers cool completely. Serve and enjoy!