Mountain Pepperberry Crackers

These Mountain Pepperberry Crackers are easy to make and made with all natural ingredients, making them a great alternative to store-bought crackers and biscuits. Use them for dips, in place of chips with salsa and guacamole, or to add to a cheese platter for a peppery kick. More than that, they’re great for the kids!

  1. Add all the ingredients except for the water and oil to a bowl and stir to combine.
  2. Stir in the oil. Begin by adding half cup of water, stirring into flour to make a thick dough. Use your hands to bring the dough together, adding more water if it is too dry. You want to easily be able to roll out the mixture, so it shouldn’t be too sticky or crumbly.
  3. Taste the dough to make sure it is salty enough, and add more salt if you need to.
  4. Sprinkle plain flour on a clean surface, and then roll out using a rolling pin until it is 2-3 millimetres thick. Thinner dough will lend to crispier crackers, while thicker dough leaves them slightly chewier.
  5. Once rolled, cut the dough into desired shapes (triangles, rectangles etc.) and then place on a paper lined baking tray.
  6. Bake in the oven, preheated to 180 degrees Celsius for 12-20 minutes depending on their thickness/desired texture. They will go crispier when cooled, but for crispy crackers, they should be golden and have no give when they come out of the oven.
  7. Cool on a rack and then store in an airtight jar.

Substitute the Mountain Pepperberry with other options such as Wattleseed or Lemon Myrtle if you want to make a different flavour.

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