Sunday, June 2, 2013


Midsommer is soon here.
This is perfect little snack for summer solstice party.
Or however you call it in your country:
St. John's Feast Day
Ivan Kupala Day
Alban Hefin
Gwyl Ganol yr Haf

1 cup/ 150g plain flour
1 cup/ 100g buckwheat flour 
2 tsp sugar
1 tsp salt
1 tsp ground pepper
1 tbsp sesam seeds
1 tbsp linseeds
2 tbsp unsalted butter
1/2 cup/ 115 g heavy cream (a bit more if needed)

Combine the flour, sugar, salt and pepper. Add butter (I am doing it with a food processor but you can make the dough by hand if you wish so). Mix well.
Pour in the cream and pulse until rough mass forms.

Scrape the dough out onto a clean work surface and gently squeeze it together. Add a few more drops of cream if the dough will not hold a soft shape. Wrap it in plastic wrap and let it rest at room temperature for at least 20 minutes for up to1 hour.

Preheat an oven to 350F / 177C.

Unwrap the dough, cut it half and place one half on lightly floured baking paper. Roll out the dough into a rectangular sheet as thin as possible. Add the seeds evenly on the top of the dough. Roll over the sheet once more. Cut the sheet of dough into shapes now if you wish.

Place the sheet with the baking paper on the oven pan and bake until they are crisp and light brown, 12 to 15 minutes.

Do the same with the second half of the dough.

Eat with cream cheese&avocado spread.

The Crackers recipe is modified after Williams-Sonoma recipe.

This is Bake Along event organized by Zoe from Bake For Happy Kids.


  1. Your crackers sounds great with the buckwheat flour and linseed. These crackers are really so wonderful with just about any variation. Very addictive too!
    Thank you for baking along with us!
    See you again! Have a great week!

    1. Thanks. That is true, the crackers are wonderful with any filling. Looking forward baking with you another time.

  2. Hi Mumsfilibaba,

    Nice to have you baking along with us. Your buckwheat crackers looks superb! With linseeds, your crackers sounds very wholesome to me.

    Btw, shortening can be any fat that is solid at room temperature and used to make crumbly pastry. Shortening can be available in any forms and the common and less solid Crisco brand of vegetable shortening is mostly prefer to make Asian steamed buns. In Australia, the common vegetable shortening that we use is Copha and is commonly used to make rice bubbles crackles. I don't really like the idea of eating fat that is solid at room temperature. The thought of having these fat in our hearts and bodies seems extremely yucky to me.

    Nevertheless, under special circumstances, I'm ok to use a little of these fat. Otherwise, I will avoid this ingredient as much as I would. Glad that these crackers doesn't need any shortening to be delicious. Rolling them as thin as possible will do the trick!


    1. Hi Zoe. Thanks. This shortening thing sound really creepy to me. Would never use it. My crackers came out perfect without it.
      Looking forward to next bake along.

  3. Good morning, here this festival is not there, but your crachers look very tasty, I do not really like the avocado but I could easily eat them with a cream cheese. Have a good day . Excuse me for ma imperfect english

    1. No problem, Pamy, with your english. It is almost perfect :).
      Thanks for your kind words. You can use only cream cheese if you want. Put some of your favorite herbs inside and voila, you have a nice spread on your crackers.

  4. hi, am not too sure what is linseeds but love the sound of buckwheat! they look fabulous! yup, having these with cream cheese and avocado spread is a delicious idea! see you again!