- 1½ cups all-purpose flour
- 1 cup rye flour (or whole wheat, buckwheat, spelt, etc.)
- ½ cup cornstarch
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ¼ cup olive oil
- 2 teaspoons toasted sesame oil
- 1 cup water
- edible flower petals, seeds and flakey sea salt for sprinkling. Some combos I love: lemon zest and rose petal, lavender and black olive, orange blossom (use a few teaspoons of orange blossom water) and rosemary.
In a mixer or simply with a fork, mix together all dry ingredients, then pour in the wet ingredients and stir until a mixture comes together in a ball. Divide dough in half. Lightly flour a silicone baking liner or parchment and roll out half of the dough as thinly and evenly as possible. A pasta machine makes this a super easy thing to do!
Brush the dough with water and sprinkle on the edible flowers (and whatever else tickles your fancy) and lightly press to get them to adhere.
Transfer the whole sheet to a baking tray and bake at 425°F until golden and dry. Watch them carefully; they can overbake in no time!
Let cool completely. Serve in large sheets for people to break off as they wish or break into shards and then serve.
Makes roughly 2 baking sheets of crackers, depending on the thickness.
These keep quite well in an airtight container.
NOTE: To make the cheese shown in the picture. Press fresh flowers into the outside of the cheese, wrap in plastic wrap and gently press to help them adhere to the cheese. Chevre is a perfect cheese to use for this recipe.