I love dishing out a nickname.
Most people I am close to, including those at work, have their own special nickname that I’ve given them which is often completely unrelated to their name at all. Sometimes they are not even diminutive – a great many of them are augmentative (think: Tongy McTongsteen, Hopey Pope etc).
I am incredibly lucky that I don’t seem to put anyone offside… especially since a great number of people I know get given the nickname ‘crackers’ (you know who you are).
Hopefully now you are seeing the link to this recipe – tangent, I know, but stay with me.
For me, the name ‘crackers’ is only given to those who I have a real affinity with. It’s a name given to people with whom I share a lot of banter and who I know can take it and won’t get offended. I’m happy for them to call me crackers back… because, you see, we are all a little crackers. It is what makes life interesting.
This recipe is incredibly quick and easy and offered in honour of all the ‘Crackers’ out there. It will have you putting down the packet of jatz in the biscuit aisle and heading to the health food section for a packet of spelt flour. They are great with cheese but even better with homemade pate (recipe to follow soon).
These babies are so good that I fear I may never buy crackers again.
Spelt Flour Crackers
Adapted from the New York Times magazine
- 1/4 teaspoon sea salt
- 1/2 cup water
- 1 1/2 cups white spelt flour (plus more for flouring your bench top)
- 1 tablespoon black sesame seeds
- 1 tablespoon Sea salt flakes
Preheat oven to 180º Celsius.
Dissolve the sea salt in 1/2 cup of cold water. Stir in the spelt flour until combined, then transfer to a floured bench top and knead for a minute until a ball of dough forms. Roll out the dough on the floured benchtop until it is 2mm thick, then slice into 4 or 5 irregular pieces and transfer to a floured flat cookie sheet.
Prick the dough all over with a fork then spray the dough with water using a spray bottle (this gives the crackers a sheen). Then sprinkle evenly with sea salt flakes and sesame seeds.
Place in the oven and bake for 20-25 minutes until golden. Keep checking after 15 minutes to make sure the crackers don't burn.
Serve as large pieces or break apart and serve.
If you like more regular shapes, cut the dough into smaller even shapes before baking.