There is a deep, savory quality to rye flour that wheat simply cannot match. It brings a heaviness and a complex flavor to the table. In this recipe, we pair that distinct grain with the sharp bite of dry mustard and the aromatic, licorice sweetness of fennel seeds.
Unlike yeast-based crackers which offer a hard snap, these are built like a pastry. We cut cold butter into the flour to create a texture that is tender, flaky, and rich. Cut into small diamonds with a fluted wheel, they are distinct enough for a cheese board but sturdy enough to eat alongside a bowl of thick stew. They are savory, buttery, and incredibly satisfying.
The Recipe
Yields: 6 Dozen | Prep time: 20 minutes | Cook time: 12 to 14 minutes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups rye flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 2/3 cup butter, softened
- 6 to 8 tablespoons cold water
- 1 egg white, lightly beaten
- Fennel seeds (for topping)
Instructions
1. Cut in the Butter In a large mixing bowl, combine the all-purpose flour, rye flour, sugar, salt, and dry mustard. Cut in the softened butter using a pastry blender or two forks. You want the mixture to resemble coarse meal, with small pea-sized bits of butter remaining.
2. Form the Dough Sprinkle the cold water over the surface, one tablespoon at a time. Stir with a fork after each addition until the dry ingredients are just moistened. The dough should hold together when pressed. Shape it gently into a ball.
3. Roll and Cut Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Using a fluted pastry cutter (or a sharp knife), cut the dough into 1 1/2-inch diamonds. Place the crackers on ungreased baking sheets. They do not spread, so they can be placed relatively close together.
4. Season and Bake Brush the tops of the crackers with the beaten egg white. This gives them a shine and helps the seeds stick. Sprinkle lightly with fennel seeds. Bake at 375°F for 12 to 14 minutes or until they are golden brown on the edges. Let them cool on the pan for a few minutes before transferring to a wire rack.
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Earthy Fennel & Rye Crackers
These savory Fennel-Rye Crackers are flaky, buttery, and deeply flavored with earthy rye flour, sharp mustard, and sweet fennel seeds. Cut into rustic diamonds, they are the perfect accompaniment for cheese boards or hearty soups.
Ingredients
Instructions
Cut in the Butter
-
In a large mixing bowl, combine the all-purpose flour, rye flour, sugar, salt, and dry mustard. Cut in the softened butter using a pastry blender or two forks. You want the mixture to resemble coarse meal, with small pea-sized bits of butter remaining.
Form the Dough
-
Sprinkle the cold water over the surface, one tablespoon at a time. Stir with a fork after each addition until the dry ingredients are just moistened. The dough should hold together when pressed. Shape it gently into a ball.
Roll and Cut
-
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Using a fluted pastry cutter (or a sharp knife), cut the dough into 1 1/2-inch diamonds. Place the crackers on ungreased baking sheets. They do not spread, so they can be placed relatively close together.
Season and Bake
-
Brush the tops of the crackers with the beaten egg white. This gives them a shine and helps the seeds stick. Sprinkle lightly with fennel seeds. Bake at 375°F for 12 to 14 minutes or until they are golden brown on the edges. Let them cool on the pan for a few minutes before transferring to a wire rack.
