New This Month

Flaxseed and Onion Crackers


These crackers go well with all kinds of cheeses; try them with Brie or manchego.

  • Yield: Makes about 5 dozen

Photography: Tina Rupp

Source: Martha Stewart Living, April 2004


  • 1/4 cup whole golden flaxseed, plus 1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt, plus more for seasoning (optional)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon plus 1 teaspoon finely grated onion
  • 1 tablespoon plus 1 teaspoon finely chopped fresh flat-leaf parsley
  • 1/2 cup skim milk
  • 1 large egg white, lightly beaten
  • Freshly ground pepper


  1. Preheat oven to 325 degrees with racks in upper and lower thirds. Put whole and ground flaxseed, flour, baking powder, salt, and butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until mixture resembles coarse meal, about 2 minutes. Stir in onion and parsley. With mixer on low speed, pour in milk. Mix until dough just comes together (do not over-mix).

  2. Divide dough in half. Roll out each piece on a lightly floured surface to a 9-inch square (1/8 inch thick). Transfer to two baking sheets. Cut each square with a fluted pastry wheel or a knife into about 30 crackers (each 1 1/2 inches square).

  3. Brush with egg white; season with pepper, and salt, if desired. Bake until slightly firm, about 20 minutes. Switch positions of sheets; flip crackers. Bake until light brown and firm, 18 to 20 minutes more. Transfer to wire racks to cool.

Cook's Notes

Store in an airtight container at room temperature for up to two weeks.

Reviews Add a comment

  • Tarathemick
    13 JAN, 2013
    Just made this today and I LOVE them, soooo addictive. A Keeper for sure
  • JFadiman
    6 JUN, 2012
    The entire recipe is about 1230 calories. If you make 5 dozen crackers as the recipe says, a serving of 12 crackers is 246 calories, with 9 grams of fat, 9 grams of protein and 5 grams of fiber.