These crispy crackers packed with sunflower seeds are so addictive! They are quick and easy to make and are ideal nibble in any occasion.
With just a few simple ingredients and in only 30 minutes, you will have a full plate of addictive crispy nibbles packed with sunflower seeds. The dough is so quick to knead and you can cut any shape your love. Serve these crackers with some cream cheese on the top or with anything you like. They deliver big flavour, crisp texture, and make a take-anywhere snack.
These homemade sunflower seed crackers are tasty on their own, as part of a cheese plate, or dipped into hummus of other dips.
You can pick a variety of flavour combinations to change up the recipe to suit your tastes. For interesting ideas, check our recipes for oregano polenta crackers or sesame chia whole grain crackers, both so delicious.
These amazing crackers can be made in only 30 minutes. You can also prepare them in advance and store in a jar, you can make them even days ahead and they will stay crispy.
They are totally versatille - you can experiment with different herbs, spices and seeds. Instead of sunflower seeds you can add sesame or poppy seeds. Give the crackers some spice with a dash of cracked black pepper or red pepper flakes.
For making these crispy crackers you will need only two mixing bowls, a rolling pin and small cookie cutter (we used flower shaped cutter). First take CREAM CHEESE and BUTTER from the fridge and leave to room temperature for half and hour. Then stir with a fork in one bowl to combine.
Combine PLAIN FLOUR and CORN FLOUR, BAKING POWDER and SALT in one bowl and knead together with cream cheese/butter mixture. Add sunflower seeds (blitzed in the food processor) and knead until incorporated. Rest in the fridge for 30 minutes.
Roll out the dough thin and as even as possible. This ensures even baking. If they are not thin enough, they will be rather chewy than crispy.
The best way to do this is to roll out the dough on a floured work surface or a pastry mat. A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
Once the dough is rolled out, cut desired shapes (we used small flower-shaped cookie cutter but feel free to use any other such as round or square). Bake in the oven for only 6 - 7 minutes, until the crackers becomes lightly brown. Remove them from the tray with cookie spatula to the bowl to cool.
If you happen to have any leftover of crackers and need to store them, allow them to cool fully. Place inside an airtight container and they will stay crispy up to 5 - 6 days.