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We tempt you to make these crisp nutty crackers at home as they are so easy to make. Made with a mix of plain flour and corn flour (milled from dried corn kernels) with addition of cream cheese, they taste so delicious. The dough comes together in minutes and cutting the crackers makes a fun for the whole family.
For similar snacks, check out our recipes for sesame buttermilk and oregano polenta crackers, both so addictive.
For making these crispy crackers you will need only two mixing bowls, a good 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. Stir in the 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.
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 thin metal 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.