Sunday, 11 December 2011

Salicylate-Free Salt Crackers

I have not eaten crackers in 32 months now since the anaphylaxis attack in March 2009. So when the first tray came out from the oven, they all disappeared into my stomach within 2 minutes! It was heaven!

Here is the recipe for salicylate-free salt crackers:

1 1/4 cup of all-purpose flour
1/2 teaspoon of salt
3 tablespoons of butter
About 6 tablespoons of cold water
(If you can tolerate low doses of salicylate, you can add sesame seeds to the recipe) You can add nuts, poppy seeds, herbs if you are able to tolerate them.

1. Preheat oven to 200C.

2. Sieve the flour and salt into a large bowl.

3. Add the butter into the bowl and mix the ingredients until it resembles bread crumbs.

4. Add the cold water and mix the dough until the mixture forms a compact ball. If it is crumbly, add more water. If it is too sticky, add more flour.

5. Divide the dough into 4 to 6 round balls.

6. Put a ball of dough onto a baking sheet and roll it until it is evenly flat. The thinner it is, the crispier the crackers will be.

7. You can use a pizza cutter to pre-cut the crackers before putting them into the oven. I used a butter knife. Use a fork to poke holes into the flattened dough.

8. If you want to add seeds or nuts to the crackers, you can do so. Press the seeds/nuts into the dough so that they will stay on the crackers.

9. Bake for about 15 to 20 minutes or until it is brown.

10. Once it is cool, break the crackers into pieces.

Bon appetit!

Before baking (with white sesame seeds)

Before baking (with black sesame seeds)
After baking (plain salt crackers)
Crackers all ready to be devoured!

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