Makes about sixty 2-inch crackers
½ cup all-purpose flour, plus more as needed
¼ cup golden flaxseed
¼ cup ground flaxseed meal
- Win over USC puts UW’s coaching upgrade (Chris Petersen over Steve Sarkisian) on full display
- Lloyd McClendon will not return as Mariners' manager
- Expect traffic delays when Obama visits Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- Obama visits Seattle for fundraisers; traffic not as bad as expected
Most Read Stories
1 cup whole-wheat flour
½ teaspoon baking soda
1 teaspoon salt
½ to 1 teaspoon cracked black pepper
2 tablespoons chilled unsalted butter, cut into cubes
½ cup regular or low-fat buttermilk, or more as needed
1. Place a rack in the center of the oven and preheat to 325 degrees. Line a baking sheet with parchment paper.
2. Lightly flour a work surface.
3. Whisk together the flaxseed, flaxseed meal, the whole-wheat flour and ½ cup of all-purpose flour, the baking soda, salt and black pepper (to taste) in a mixing bowl. Add the butter and use your fingers to quickly work it into the dry ingredients.
4. Make a well in the center of the mixture. Add the ½ cup of buttermilk and use a fork to bring all of the ingredients together, making sure that every bit of flour is moistened; add buttermilk as needed. The dough should look just slightly dry.
5. Turn the dough out onto the work surface and knead it about 10 times to bring the dough together. Wrap it in plastic wrap and refrigerate for at least 10 minutes.
6. When ready to bake, cut the dough in half. Return one half to the refrigerator (wrapped) while you work with the other half.
7. Place the dough on the work surface and use a floured rolling pin to roll it out to a little over 1/16th-inch thick. Use a 2-inch round cookie cutter to cut out crackers. Alternately, use a pizza cutter to cut 1½-inch squares, or use the small cutter of your choice. Use the tines of a fork to prick each cracker several times.
8. Transfer to the prepared baking sheet, spacing them about 1 inch apart; bake for 15 to 18 minutes, until slightly browned around the edges. Cool completely on a wire rack. Repeat to use all of the dough. You may reroll the dough scraps and cut out more crackers; their texture will be a little tougher.
9. Store in an airtight container at room temperature for up to four days.
Adapted by The Washington Post from “Joy the Baker Cookbook,” by Joy Wilson (Hyperion, 2012)