Easy Dill and Potato Crackers Recipe

Dill & Potato Crackers

Ingredients Makes about 8 dozen depending on size

 2  cups of Organic Pure Wholemeal Flour or Vegetable Flour

 1/2 a tsp of Homemade Baking Powder

1/2 a tsp of Sea Salt

3  tablespoons of Organic Dried Ground Dill

1  tsp of Cracked Organic Black Pepper (optional)

2  tsp of Organic Garlic Powder

1 tsp of Organic Ground Paprika

1 tsp of Organic Red Chili Powder (optional)

1 tsp of Organic Ground Cumin (optional)

1 tsp of Organic Celery Seeds ground (optional)

1 tsp of Organic Coriander Seeds ground (optional)

4 tablespoons of Coconut Oil or (1/2 stick) Organic Unsalted Butter

1 cup of Organic Mashed Potatoes Cold, (you can use Sweet Potato)

1/4 of a cup of Pure Fresh Water

Coarse Sea Salt for sprinkling

Method

In a large bowl, whisk together the flour, baking powder, salt, dill and other spices if used

Cut in the oil or butter with a fork or your fingers into the flour until the mixture looks like small breadcrumbs.

Add the mashed potatoes, mixing until everything is evenly combined.

Then sprinkle the water over the mixture a tablespoon at a time, mixing with a fork to distribute it evenly. Continue adding a little water and mixing until the dough just comes together.

Place the dough in bowl and cover it with a slightly damp cloth, allow it to rest for about 1& 1/2 hours before rolling it out.

Preheat the oven to 180 degC (375 degF). Roll out the dough as thin as possible about 2 to 3mm or (1/8-inch thick) on a lightly floured surface, or between 2 sheets of parchment paper

Pierce the dough every 2cm (3/4inch) with a fork, and then brush with a little water and sprinkle with coarse sea salt.

Cut the dough up into strips, we use a pizza wheel. You can make whatever shape and size you like. Rolling the dough between 2 sheets of parchment paper makes this, much easier, just take off the top sheet of parchment paper and cut the crackers on the bottom sheet, this also makes it easier to transfer the dough to a lightly greased baking sheet.

Bake the crackers for 18 to 22 minutes, until they begin to take on a light golden-brown color. Remove the crackers from the oven and allow to cool they will finish crisping as they cool. Store any unused crackers in a food safe airtight container.