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Flaxseed Cracker Cookies
From the simplest ingredients, an unexpectedly tasty flaxseed cracker cookie is made at home. Flaxseed makes the texture even crunchier. A great option for a snack or dessert with tea.
If you replace milk with water in the recipe, you'll get a lean product. The sweetness can be adjusted to taste, and you can also add a little more salt or experiment with your favorite spices.
There is much to say about the benefits of flax, and these seeds impart all their benefits to the cookies. Even a not very experienced cook can handle the simple and quick preparation process.
Preparation time: 40 minutes.
Ingredients
Show ingredients
- 260 g flour;
- 110 ml vegetable oil;
- 2 tbsp sugar;
- 3 tbsp flaxseeds;
- 110 ml milk (or water);
- salt;
- 1 tsp baking powder.
Preparation
- Place the flour and baking powder in a container of appropriate size and mix them. Important: you may need a little more flour depending on its properties.
- Heat the mixture of liquid ingredients on the stove, combining the milk (water) and vegetable oil, as well as sugar and salt. Refined oils without strong smells and flavors work best.
- "Brew" the flour with the boiling mixture. Quickly and actively knead the dough.
- Add the seeds and incorporate them into the dough.
- Place the dough directly onto parchment paper, using a rolling pin to flatten it into a thin layer (2-3 mm), and cut it into rectangles.
- Bake (preferably with convection) for up to 25 minutes (180 degrees). If you bake the cookies for a shorter time, they will be more tender and soft; if longer, they will be more browned and crunchy.
Cook our recipe for flaxseed cracker cookies at home. Enjoy your meal.
