Simple. Crisp. So snackable.

This is one of the easiest things you can make with fresh-milled flour — no fancy shaping or fermentation needed. Just mix it up, roll it out, cut, and bake. The dough comes together fast, and it makes a super tasty snack that disappears almost immediately at our place.

You can change up the spices, or even add in cheese to make your own version of Goldfish crackers (which we love). If you use butter, they turn out extra delicious — almost like a melt-in-your-mouth biscuit, but crisp. They’re a great snack to keep on hand for lunches or grab-and-go moments, or you can dress them up for something special like a soup night or a little charcuterie board.

It’s the kind of recipe you’ll come back to again and again.

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🌾 Fresh-Milled Cracker Recipe

Ingredients:

• 250 g fresh-milled flour (see flour notes below)
• 1 tsp sea salt
• 1 tsp baking powder
• ½ tsp paprika
• ½ tsp garlic salt
• 1 tsp sugar or honey
• 4 Tbsp melted butter or olive oil
• 7–8 Tbsp water, added slowly
  Optional: Use 2–3 Tbsp fresh sourdough discard and reduce the water slightly.

Instructions:

1. In a bowl, mix together the flour, salt, baking powder, paprika, garlic salt, and sugar or honey.
2. Stir in the melted butter or olive oil.
3. Slowly add the water, a tablespoon at a time, mixing as you go.
   The dough may feel dry at first — that’s normal. Let it rest for 5–10 minutes, then knead again gently. Add more water if needed, or work with damp hands.
4. The dough should feel soft, smooth, and clay-like — not sticky, not crumbly
5. Roll the dough out very thin (⅛” or less) between two sheets of parchment.
   If it sticks, lightly dust with flour or let the dough rest again.
6. Cut into squares or shapes. Dock (poke) each cracker with a fork.
7. Optional: Brush lightly with melted butter or oil and sprinkle with salt before baking.
8. Bake at 375°F (190°C) for 15–18 minutes, or until golden and crisp.
9. Let cool completely before storing in an airtight container.

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Variations & Add-Ins

• Spices: Swap or add other spices like black pepper, mustard powder, rosemary, dill, Italian herbs, onion powder, or turmeric.
• Cheese: Add 50 g finely grated cheese (cheddar, parmesan, etc.) to the dry mix.
• Sourdough: Add 2–3 Tbsp sourdough discard for flavour and tenderness.
• Toppings: Sprinkle with flaky salt, sesame seeds, or poppy seeds before baking.

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Flour Notes

This recipe is best suited to fresh-milled flour —not white flour or bleached store-bought blends. The texture, hydration, and structure depend on that beautiful balance of bran and germ.

• Red fife – a favourite for these crackers
• Kamut – golden, buttery richness
• Spelt – soft, nutty, slightly delicate
• Hard red wheat – hearty and rustic

Not recommended: soft white or pastry flour – the crackers may be too fragile or crumbly.

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Let me know if you try it — or tag me if it ends up on your snack board!