Thin & Crispy Rye Crackers
These delicious thin and crispy rye crackers are so quick and easy to make you'll wonder why you've never made rye crackers before!
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Makes: 36 rectangular crackers
  • 100 g (3½ oz) rye flour
  • 100 g (3½ oz) plain (AP) flour
  • 100 g (3½ fl oz) water
  • 4 tbsp vegetable oil
  • 2 tsp sugar
  • 1½ tsp caraway seeds
  • 1 tsp salt
  • 1 tsp dried onion
  • 1 tsp garlic powder
  1. Preheat the oven to 180°C/360°F fan oven, 200°C/400°F conventional oven.
  2. Put all the dry ingredients in a bowl and mix well.
  3. Add the water and vegetable oil then mix well to a soft and moist dough. Leave to rest for 5 minutes.
  4. Take half the dough and roll out as thin as possible between two sheets of baking paper the same size as your baking tray.
  5. Peel off the top layer of paper and trim the dough using a knife or pizza cutter.
  6. Cut through the dough to make the cracker shapes and transfer the paper+dough to a baking tray.
  7. Bake for 10-12 minutes. Meanwhile prepare the remaining dough.
  8. Leave the crackers to cool then store in an airtight box.
The caraway seeds restrict how thin you can roll the dough. Ideally it should be slightly more than 1mm (1/16") thick.

You can store these rye crackers for a few weeks in an airtight box, but I'd be surprised if they lasted that long once you start eating them!

Enjoy with cheese, smoked meats and fish, cottage cheese, guacamole, salsa... or just on their own.