advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Buttermilk-Cumin Crackers

  • Yield: Makes 60
Buttermilk-Cumin Crackers

Source: Martha Stewart Living, November 1997

Ingredients

  • 1 1/4 cups whole-wheat flour, plus more for dusting
  • 1/2 cup toasted wheat germ
  • 1/4 cup sunflower seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cut into pieces
  • 1/2 cup nonfat buttermilk
  • Coarse salt, for sprinkling
  • Vegetable-oil cooking spray

Directions

  1. Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt. Add butter; process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.

  2. Transfer to a lightly floured surface. Allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with coarse salt; roll to press salt into dough.

  3. Cut dough into 4-inch-long leaf shapes, or other desired shape. Transfer the leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week.

Reviews (1)

  • MAYTX 17 Apr, 2013

    This as an easy recipe and the results are good. At one point, the recipe calls for sprayed cookie sheets. Later, it says to put them on ungreased cookie sheets. I used non-stick sheets with no spray. Worked fine. So save yourself a step and a few calories there. Recipe is versatile and forgiving. Added chia seeds and had nice results. The thinner, the better for these crackers. And don't worry about the dough like you would pie dough - re-rolling and more flour does no harm.

Related Topics