It’s amazing what words can do.
For example, consider such words as reserved, aged, vintage, or antique. Imagine now that you are about to buy a vintage pair of jeans or an antique piece of furniture, but instead of calling them vintage or antique, they are called old. That changes everything. Right?
Now, you may ask, what in the world does that have to do with crackers? Well, I just bought a 24-month aged cheddar from England. I’m about to try it with these crackers, and I had that crazy thought in my head and just had to share it with you.
These crackers are tasty and crunchy with flax seeds, white whole wheat flour and figs. They are a healthy and scrumptious snack.
Now try them with some old cheese, or maybe we should say “aged cheese.” That sounds better, doesn’t it?
Flaxseed & Fig Crackers
Adapted from Cookie, March 2007
- 1/3 cup whole yellow flaxseed
- 1/4 cup ground flaxseed or flaxseed meal
- 1 1/2 cups white whole-wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon brown sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup walnuts, chopped
- 1 cup dried figs, chopped
- 1/2 cup rice milk
Preheat oven to 325°F.
In a stand mixer combine the whole and ground flaxseed, flour, baking powder, salt, and sugar. Add the butter and mix on medium speed with the paddle attachment until the mixture has the consistency of coarse crumbs.
Fold in the walnuts, figs, and soy milk, mix until the dough is smooth.
Wrap the dough in plastic wrap and chill for 10 minutes.
On a floured surface, roll out half of the dough to 1/8 inch thick or thinner and cut out 2 inch rounds, then transfer them to a baking sheet lined with parchment paper. Repeat with the other half of the dough.
Bake the crackers approximately 20 minutes or until golden brown,. Let cool, then serve.