Dock Seed Crackers
Two recipes for dock seed crackers. One made with starch and dock flour, the other is a classic cracker recipe.
Servings: 4 Servings
Calories: 61kcal
Cost: 2
Equipment
- 1 baking sheet
- Parchment paper as needed
- 1 dehydrator or oven
Ingredients
- ⅓ cup dock flour
- 3 tablespoon acorn starch or cornstarch or ¼ cup fine cornmeal
- 1 tiny pinch kosher salt
- 1 cup water
- 1 tablespoon cooking oil
- 1.5 teaspoons maple syrup
- 1 teaspoon lightly toasted sesame seeds optional, a garnish
Instructions
- Preheat the oven to 300 F. Lightly toast the dock seeds for few minutes in a pan on medium heat before grinding.
- Combine all ingredients in a small saucepan of roughly 4 cup capacity. Whisk to mix, then turn the heat to medium-high and bring to a simmer.
- Cook the mixture until a thick paste forms and the starch has activated.
- While it's still warm, spread the paste as thin as you can on a baking sheet lined with parchment or a silpat, attempting to keep it in a single, even layer.
- Bake the crackers for 45 minutes, or until brittle. Cool and store in container with a tight fitting lid in a pantry. They'll last for weeks and can be refreshed in a warm oven if they lose their crunch.
Video
Notes
Classic Dock Crackers
Ingredients- 52 g (⅔ cup) dock flour
- ½ cup (4oz) hot water
- 1 cup (160g) flour
- 1 T (16 g) maple syrup
- 2 Tablespoons (22 g) unsalted butter or oil
- ½ teaspoon kosher salt
- Pour the water over the dock flour in a small bowl and mix to combine as well as you can. Cover the bowl with cling film and allow to cool.
- In a larger mixing bowl, mix the maple syrup, and salt. Add the cooled dock flour and mix.
- Add the all purpose or other flour and mix gently, then mash the butter or oil into it with a fork to form a soft dough. The flour mixture will seem crumbly, press it together with your fingers to see if it holds shape, add another tablespoon of warm water if needed until it comes together.
- Flatten the dough into a disk, wrap in cling film and refrigerate for 20 minutes to hydrate.
- Roll the dough out between two pieces of parchment paper on a cutting board until very thin, roughly ⅛th inch. Take your time and make sure the dough is an even thickness. Remove the top layer of parchment and gently cut the dough into strips. Next, make diagonal cuts (refer to the video) to create diamond shapes.
- Bake in a preheated 350 F oven for 15-20 minutes or until the crackers are crisp and snap when broken. Cool and store in a covered container at room temperature. If the crackers lose their snap, gently warm them in a 250 F oven for 10 minutes to refresh the texture.
Nutrition
Serving: 1oz | Calories: 61kcal | Carbohydrates: 7g | Protein: 0.01g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 101mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 2g | Calcium: 5mg | Iron: 0.03mg