Wholemeal Patched Crackers Recipe May 2026

Bake for 12-18 minutes, rotating the tray halfway. The crackers are done when they are deep golden brown at the edges and feel firm to the touch. Note: Darker brown = nuttier flavor.

Transfer the rolled dough to a baking sheet. Using a pizza cutter or sharp knife, score it into squares or diamonds (don’t separate). Prick each cracker twice with a fork – this stops them from puffing up like balloons. wholemeal crackers recipe

Cut the dough into two pieces. On a lightly floured surface (or between two sheets of parchment), roll each piece until it is 2-3mm thick – almost translucent at the edges. Thinness is the secret to crispness. Bake for 12-18 minutes, rotating the tray halfway

Brush very lightly with water and sprinkle with flaky sea salt (maldon or fleur de sel). Transfer the rolled dough to a baking sheet

Start with 80ml of cold water. Mix with a fork until a shaggy dough forms. Add the remaining water 1 teaspoon at a time until the dough just comes together in a ball. It should be firm, not sticky.

Preheat oven to 180°C (350°F) . Line two baking sheets with parchment paper.