Tested till perfect Flax Crackers

Flax Crackers

The dough for these homemade crackers is as easy to roll as cookie dough and is quick to cut into squares. Flaxseeds and ground flaxseed are available in the health food section of most grocery stores and at bulk food stores.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 72 crackers


  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cupground flax seedflax seeds
  • 3 tbsp 3tbspflax seedflax seeds
  • 1 tsp 1tspsalt
  • 1/3 cup 1/3cupbutter, cubed
  • 1/3 cup 1/3cupcold water
  • 1 1egg whiteegg whites, beaten
To change the number of servings, enter the number, then press "calculate". or reset


Grease 2 rimless baking sheets; set aside.

In bowl, whisk together all-purpose flour, ground flaxseeds, flaxseeds and salt ; with pastry blender or 2 knives, cut in butter until mixture resembles rolled oats or coarse crumbs. Add water and toss to combine.

Turn out onto lightly floured surface; press together to form stiff dough. Divide in half; knead each until smooth, about 2 minutes. Form each into square; cover and let rest for 20 minutes.

On lightly floured surface, roll out each square into 12-inch (30 cm) square. Cut into 6 equal strips; cut crosswise into 6 equal rows. Transfer to prepared pans. Prick each in 4 places with fork; brush lightly with egg white.

Bake crackers in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Additional information : Variation
Super Seedy Crackers: Decrease flaxseeds to 2 tbsp (25 mL); add 2 tbsp (25 mL) poppy seeds and 2 tbsp (25 mL) sesame seeds.

Blue Cheese Butter (for Olive Boule and Flax Crackers): In small bowl, beat 1/4 cup (50 mL) butter, softened. Fold in 1/2 cup (125 mL) cold crumbled blue cheese to make chunky butter. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).

Per 1 tbsp (15 mL): about 81 cal, 2 g pro, 8 g total fat (5 g sat. fat), trace carb, 0 g fibre,
22 mg chol, 159 mg sodium. % RDI: 4% calcium, 7% vit A, 1% folate.

Nutritional Information Per cracker: about

cal 27 pro 1g total fat 1g sat. fat 1g
carb 3g fibre 0 chol 2mg sodium 39mg

% RDI:

iron 1 vit A 1 folate 5
All rights reserved. TVA Group Inc. 2015