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Flax crackers with a light, crisp texture.


  • 1 cup flax seed
  • 2 cups w/w flour, freshly ground
  • 1 tsp baking powder
  • 1/2 tsp. salt
  • 2 tbsp butter, softened
  • 1/2 to 2/3 cup of milk, enough to moisten dough, not enough to make it sticky
  • 1 egg white, beaten lightly
  • 1 tbsp. whole flax seed, sesame seeds or poppy seeds


  • Grind the flax in a blender till it is coarsely cut.
  • Mix flax, flour, salt and baking powder.
  • Mix in butter until mixture resembles a coarse meal.
  • Make a well in the centre and pour in 1/2 cup milk.
  • Mix lightly, adding more milk 1 tsp at a time until a ball is formed that is dry enough for rolling.
  • Handle as little as possible.
  • Cover and let rest for 15 min.
  • Roll as thin as possible on floured surface.
  • Cut with the rim of a glass or a mason jar ring for round crackers.
  • Pierce each cracker at least 4 times with a fork.
  • Brush with beaten egg white and sprinkle on whole flax seed, sesame seed or poppy seeds.
  • Bake on ungreased baking sheet in 350 F oven for 15 minutes, until crisp and golden.
  • Cool on cooling rack or in a basket lined with a linen towel.


Handle this cracker dough lightly to keep the light flaky texture.

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