Comments on: spelt everything crackers

By: Kathryn

Kathryn — Thu, 30 Jul 2009 17:54:51 +0000

Unbelievably easy and delicious. Three ingredients – can’t beat it. So so so good. Thank you!

By: Lauren (UK)

Lauren (UK) — Thu, 02 Apr 2009 11:56:47 +0000

I made and baked these in under an hour last night and they were ridiculously easy. They went down very well on an impromptu picnic with extra-garlicky homemade hoummus. I used Allinson’s Seed & Grain flour, which I think is actually bread flour, and didn’t put anything extra on top as there’s seeds aplenty in the flour (as implied in the title…). I couldn’t find a spray bottle, either, so just sprinkled water froma cup, asif sprinkling it on naan, and it seemed to work fine. Maybe they’ll crisp up a little more though if I use a spray bottle next time. I’m now off to try this rosemary flatbread that everyone seems so keen on…thanks Deb!

By: Sarah O - craftyFOLK

Sarah O - craftyFOLK — Fri, 06 Feb 2009 00:33:16 +0000

I missed the mention of the pasta machine towards the top, nix that part in my above comment please:) Of course it was Alton who brought this up.

By: Sarah O - craftyFOLK

Sarah O - craftyFOLK — Fri, 06 Feb 2009 00:26:41 +0000

I just made these this afternoon, they were delicious and very filling! Mine did come out too thick though, I wasn’t able to get it rolled out thin enough (I was being a tad lazy I must admit) and I was stuck with an oblong shape. I’m gonna try my pasta attachment next time to get nice and thin ones. I served mine with a white bean dip, riffing off of your recipe for white bean and red pepper dip:)
I will get a spray bottle for the water next time too, using a brush seemed to get too much water on there.

Has anyone tried a pasta machine to roll these out? I’d love to hear the outcome.

By: Nicole

Nicole — Thu, 22 Jan 2009 22:30:17 +0000

These crackers are so, so easy, but it seemed magical when I made them myself. Perhaps I was in shock at how little effort it took?? Thanks for sharing this great find with us!

By: Melody

Melody — Fri, 26 Dec 2008 06:43:46 +0000

I made the crackers using whole wheat pastry flour and they turned out wonderfully. Thank you so much for the recipe. Happy Holidays :)

By: Robin

Robin — Tue, 16 Dec 2008 14:19:59 +0000

Loves it – I listed under my holiday food roundups. You always need crackers when people are over, and this look lovely! Even better that they are spelt.

By: Heather

Heather — Sat, 13 Dec 2008 23:42:42 +0000

Made the crackers AND the feta salsa and wowed my husband. He couldn’t remember when we bought the crackers and was impressed when I told him I made them. However, the crackers do require a little extra water and I would suggest that we actually “roll” the seeds into the cracker before baking…as much of the seed falls off after cooked. Also, these crackers are definitely best eaten the day they are prepared. Thanks for the inspiration!

By: Diana

Diana — Fri, 12 Dec 2008 14:20:13 +0000

This me acknowledging that it IS important to flour your baking sheet. I realized after rolling the dough out that I forgot that step. I should have taken the dough off and floured it, then rerolled it, but I was in a hurry. The crackers stuck so badly! But they were still good. We are taking a train through snowy mountains to the Bavarian town of Leavenworth tomorrow. The crackers and some cheeses and fresh bread will be our lunch, YUM!

By: Caroline

Caroline — Fri, 12 Dec 2008 02:40:12 +0000

This turned out pretty well. It would be much better if it were really thin, so if your using small baking sheets, consider dividing it into two. tastes great though