SEA SALT & FLAX GLUTEN-FREE BUDGET MIX CRACKERS
PREP TIME: 25 MINUTES
COOK TIME: 18-20 MINUTES
MAKES: ABOUT 50 CRACKERS
1 cup Budget Mix® All-Purpose Gluten-free Baking Mix, plus more for dusting
2 T ground brown flaxseed
6 T butter, divided
6 T cold water
1/4 t sea salt
1. Preheat oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, combine Gluten-free Budget Mix and flaxseed. Cut in 4 T butter until mixture resembles coarse crumbs. Add water and mix just until dough forms.
3. Dust a clean work surface with Budget Mix. Roll dough out to 1/8” thickness and cut into 1 3/4″ circles. Transfer circles to prepared baking sheets (they will not spread out much during baking).
4. Melt remaining butter and brush on rounds, sprinkle with salt and bake for 18-20 minutes or until crisp. Transfer to a cooling rack and cool completely (crackers will get even crispier as they cool).
Gather ingredients.
Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat. Add 1 cup Budget Mix® All-Purpose Gluten-free Baking Mix to a medium bowl.
Add 2 T ground brown flaxseed.
Mix to combine.
Cut in 4 T butter until mixture resembles coarse crumbs.
Add 6 T cold water and mix just until dough forms.
Dust a clean work surface with Budget Mix.
Roll dough out to 1/8” thickness and cut into 1 3/4″ circles.
Transfer circles to prepared cookie sheets (they will not spread out much during baking).
Melt remaining 2 T butter and brush on rounds.
Sprinkle with 1/4 t salt and bake for 18-20 minutes or until crisp. Transfer to a cooling rack and cool completely (crackers will get even crispier as they cool).
Ashley, these look so delicious! I wish I could have coordinated my visit to match with your weekly recipe photo shoot. I sure do love your bunkhouse kitchen! It is a Chef’s dream space with an incredible view of the rolling hills right outside your window. Do you ever cook on the stove on the porch?
Good morning Winnie! I sent your comment to Ashley, and here is her response:
Winnie,
It was so great to meet you, and it would have been fantastic to have you watch while Karina and I worked on a weekly recipe shoot. I do so enjoy reading your comments and compliments each week! I love cooking in the bunkhouse kitchen. It is so nice to have the big windows all around to look out while I am working. When I work early, I get to listen to the birds wake up and watch the sunrise while I am sipping coffee and whipping up a new invention. In the summer, I set up a little barbecue and work on grilling recipes from the porch. It really is a great space!
I always look forward to your recipes and this looks like a great one. Sometimes please explain how to keep these wonderful crackers fresh. Saw in picture to roll in wax paper. Is this the best way? I’ve made crackers from your cookbook but they didn’t stay crisp very long. Maybe not cooking them long enough? Loved them and look forward to making these.
Here’s what my DIL Ashley, MaryJanesFarm food guru, had to say:
Hi Liz,
These crackers can be stored in wax paper or an airtight container. They stayed crisp for as long as they lasted (which wasn’t long—each batch disappeared within 3 days). If they soften after baking, then they should be baked for longer. If they do soften, just pop them in the oven at 375°F for a couple minutes, and they’ll crisp up again.
Looks yummy! Thanks for the recipe, I just need to get some gluten free mix!
CJ