Flax Crackers

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.

Spreads
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.

Source : Holiday Celebrations: 2007