The BEST Buckwheat Crackers
These delicious crunchy buckwheat crackers are as simple as mix and bake, no chilling required! These crackers taste so much better than any other buckwheat crackers I've tried.
Servings: 30 crackers
Calories: 30kcal
Cost: 5
Equipment
- 1 food processor optional
- Digital kitchen scale
Ingredients
- 125 grams buckwheat flour use light buckwheat flour, not the dark one
- ½ tablespoon sugar
- ¾ teaspoon salt
- 1 teaspoon xanthan gum
- 1½ teaspoon baking powder
- 45 grams butter cold
- 1 tablespoon olive oil
- 60 grams water cold
Instructions
- Start preheating the oven to 400F/200C.In the bowl of a food processor combine the buckwheat flour, xanthan gum, baking powder, salt, and sugar. Pulse a couple of times to incorporate.125 grams buckwheat flour, ½ tablespoon sugar, 1 teaspoon xanthan gum, 1½ teaspoon baking powder, ¾ teaspoon salt
- Then cube cold butter (into about 1in/2cm cubes) and add it to the dry ingredients. Pulse until the mixture resembles coarse sand (a couple minutes).45 grams butter
- Add the oil and water to the bowl of the food processor and pulse until the dough comes together (a few minutes).1 tablespoon olive oil, 60 grams water
- Transfer the dough onto a lightly floured working surface and roll it out about ⅛in/3mm thin.Oil the surface of the dough if it keeps sticking to the rolling pin.
- Cut out the cracker shapes with a cookie cutter about 2in/6cm in diameter.You can use a round cookie cutter or cut the dough into strips with a pizza cutter. Transfer the crackers onto a baking sheet lined with parchment paper, then poke little holes using a toothpick or a fork. Bake at 400F/200C for 10-12 minutes until the crackers look golden brown on the edges. If they aren't golden, they won't be crunchy! Brush the crackers with melted butter right when you take them out of the oven for a better flavor and texture. Reroll the dough and repeat. Enjoy!
Notes
Storage
The crackers will keep at room temperature for 3-4 days in an air-tight container.
You can freeze the crackers for later! To freeze, place the crackers into an air-tight bag or container and keep for up to 3 months.
To defrost either let the crackers thaw at room temperature or place them into a microwave for a couple of minutes.
Troubleshooting & Tips
If the dough is too dry to roll - add water and pulse in the food processor until the dough is evenly mixed.
If the dough is too wet - add a little bit of flour and blend until incorporated.
Nutrition
Serving: 1cracker | Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 37IU | Calcium: 14mg | Iron: 0.2mg
