Last week, I made a batch of seed crackers. They were great with dips—nacho cheese, mayo, you name it—but on their own? They were just too gummy for my liking. I couldn’t bring myself to toss them out, though. So, I thought, why not repurpose them into something better?
The idea came while I was grinding the crackers into a fine powder in my food processor. Watching the powder form, I started flipping through recipes in my head. Then it hit me—cookies! Why not turn these seeds into something sweet and snackable?
I decided to experiment, starting with one cup of ground seeds. My mix had almond slices, chia seeds, sesame seeds, sunflower seeds, and pumpkin seeds. It wasn’t exact, but it worked. I added a cup of flour—just enough to keep the batch small and manageable. For the dry ingredients, I mixed in baking powder, baking soda, and a pinch of salt.
Now, let’s talk about butter. I debated whether to use it because, let’s face it, butter isn’t exactly the poster child for health. But then I thought, “You know what? A little indulgence is fine!” The flavor was worth it, and life’s too short to skip butter.
Next came the brown sugar and honey. I didn’t have maple syrup, so I improvised with honey. That’s the fun of baking—you use what you have! Francis helped me cream the butter and sugar, and let me tell you, it was an adventure. The butter was still cold, so sugar flew everywhere! But somehow, Francis made it work, and the mixture turned fluffy and perfect.
With the wet and dry ingredients ready, I combined them, along with the nutty ground seeds. The dough came together beautifully. After chilling it for 15 minutes, I rolled it out between baking paper. Instead of cutting perfect circles like I did with my hobnobs, I went for simple rectangles. But when I tried peeling them off the paper, disaster struck—they were too soft and mushy to handle. For a moment, I was stumped. Should I chill the dough again? Switch to cookie balls? Then, an idea sparked. I cut the dough into squares, left them unseparated on the baking paper, and popped the whole thing into the freezer for 30 minutes. When I took them out, they were firm enough to peel off easily. Crisis averted!
To save paper, I baked the cookies on the same sheet, flipping each one over to smooth the tops. At 150°C, they browned quickly, so I kept a close eye on them. The first batch almost burned, but the aroma—oh, the aroma! Warm, nutty, and irresistible.
When they came out, the cookies were golden and perfectly crisp. The flavor? Sweet, buttery, and nutty, with just the right amount of crunch. I couldn’t stop at one! These cookies started as an experiment to save my gummy seed crackers, but they turned out so good, I had to share the recipe. If you’re looking for a healthy, snackable treat, these cookies are perfect. And if you love stories like this, stick around—I’ve got more baking adventures to share!
Ground Seed Crackers
Ingredients:
- 125g butter
- 100g flour
- 1 cup (about 100g) ground seeds (such as flax, chia, sunflower, or pumpkin)
- 80g brown sugar
- 2 tbsp golden syrup
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions:
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Melt the butter in a saucepan or microwave. Set aside to cool slightly.
Mix the dry ingredients: In a bowl, combine flour, ground seeds, baking powder, baking soda, and salt. Stir to blend.
Add the wet ingredients: In a separate bowl, whisk together brown sugar and golden syrup. Add the melted butter and mix well.
Combine: Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. If the dough is too dry, add a splash of water to bind it.
Roll out: On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use a cookie cutter or knife to shape the crackers.
Bake: Transfer the crackers to the prepared baking sheet. Bake for about 12-15 minutes, or until golden and crispy.
Cool: Let the crackers cool completely on a wire rack before serving.
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