Homemade multiseed savoury crackers

    25 min

    Making your own artisan crackers is extremely easy, and so delicious that they're well worth the effort! Wrap them up in a clear bag tied with a pretty ribbon for a food gift that is sure to impress any cheese lover!

    11 people made this

    Serves: 8 

    • 375g plain flour
    • 100g flax seeds
    • 40g chia seeds
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic granules
    • 1/2 teaspoon onion granules
    • 1/4 teaspoon ground chipotle chilli powder (or flakes)
    • 115g unsalted butter
    • 240ml water, or as needed
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 200 C / Gas 6. Grease 2 baking trays.
    2. Stir flour, flax seeds, chia seeds, baking powder, salt, garlic granules, onion granules and chilli powder together in a large bowl. Rub or cut butter into flour mixture until mixture resembles coarse crumbs.
    3. Stir water and olive oil into butter-flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl. Divide dough into 2 portions.
    4. Turn 1 dough portion out onto a floured work surface and roll out as thinly as possible. Cut dough into squares and place on prepared baking sheet. Repeat with remaining dough.
    5. Bake in the preheated oven until crackers are golden and crispy, about 8 minutes. Transfer to a wire cooling rack to cool down completely.


    Poking your crackers with a fork before cooking is optional. Either way you get a crisp cracker. Be sure to roll the dough as thin as possible. You can use sesame seeds instead of chia seeds, if you prefer.

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    Average global rating:

    Reviews in English (18)


    Best crackers I have had; better than anything I can buy. We topped ours with an egg wash and rosemary & sea salt. Some times for easier preparation. We cut parchment paper to the exact size of the baking tray, then rolled the dough between the parchment and freezer paper, enabling us to get the dough thinner. The parchment was slid onto the baking tray without the freezer paper. Finally, we perforated the sheet of dough, so that the crackers broke apart perfectly when they were done baking.  -  17 Oct 2015  (Review from Allrecipes US | Canada)


    My family really loved these crackers, I did not have dried Chipotle powder, but I did have smoked Paprika and used it instead. Very savory crackers!! I made them about a month ago, everyone who tried them liked them! They made a large canister full. I will use this recipe again today & possibly make a few variations & update my results! Thank you Jennifer Ranger for a wonderful Homemade Cracker recipe!  -  24 May 2015  (Review from Allrecipes US | Canada)


    I didn't have all of the ingredients that were used so I subbed in a few items . the crackers were delicious. Left to rest too long, the dough became more elastic and tried to shrink back on itself when I was rolling it out, but I made it work. I found that cutting them into the size I wanted the crackers to be worked better for me than just piercing the dough sheet with a fork.  -  08 Jun 2016  (Review from Allrecipes US | Canada)