These crackers are a little salty, a little sweet, and a lot tasty! A great alternative to store bought crackers loaded with preservatives, and not too terribly time consuming to make. This recipe can be easily doubled.
- 1 cup All Purpose Flour
- 2 Large Eggs
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1 cup coarsely ground Walnuts
- 1 tablespoon Sugar
- Fleur de Sel/Sea Salt for garnish (optional)
Preheat your oven to 350F and grease two baking sheets, set aside.
If you have a food processor, this is the time to use it! Take 1 cup of walnuts and pulse them in your food processor until you have something that looks like coarse crumbs. If you do not have a food processor, just dice the walnuts until you just can’t dice them anymore. Or you could try the old zipper bag and rolling pin smash.
In a large bowl, or in your stand mixer fitted with the whisk attachment, beat your eggs until light and frothy. Once frothy, dump the rest of your ingredients in, except for your sea salt if you choose to use it.
Mix until you have a very sticky, stiff dough. I won’t lie, mixing the dough (without an electric mixer or stand mixer) and getting out of the bowl is a pain.
Flour your work surface and a rolling pin and dump your dough out.
Tip: Flour your surface slightly less than me, or have a pastry brush handy (which I did not) to brush the flour off your rolled out dough.
Rolling is surprisingly easy. Roll to 1/16th of an inch, or as close as you can get to that. Keep turning your dough so you can ensure it isn’t sticking to your work surface.
Note: It is VERY important that you roll your dough thin enough, if your dough is thicker your crackers will be a little soft. They will still have crispy edges and stay together, but they won’t be the traditional crunchy cracker.
Using a knife, cut out squares as close in size to one another as you can manage. Or use a 2″ cookie/biscuit cutter. Cookie cutters would be the easier route. Don’t worry about rolling in a square shape, or circle. You can re-roll the scraps.
Lay your cut dough onto your greased baking sheet. If using sea salt, sprinkle the tops now.
Bake in your preheated oven for 7 minutes, turn each cracker over, and resume baking for another 4-6 minutes or until lightly browned.
Once finished baking, let them cool on racks. If you let them cool on the baking sheet or on a plate, you risk the bottoms getting soggy from the trapped steam underneath.
Keep in an airtight container and enjoy!