Flax Seed Crackers

1/4 cup (50 mL) flax seed
1/4 cup (50 mL) ground flax seed
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
4 tsp (20 mL) margarine or butter, softened
1/2 cup (125 mL) skim milk

In a bowl of a stand-up mixer, add flax seed, ground flax, flour, baking powder, salt and margarine or butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.

Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.) Wrap dough in plastic wrap and chill 10 minutes.

Preheat oven to 160C (325F).

Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle 2 mm (1/16 inch) thick. Cut into 6 cm (2 1/2 inch) squares. Transfer to an ungreased baking sheet. Repeat with the remainder of the dough.

Bake 20 minutes until crisp and golden.

Variations:
Onion: 15 mL (1 tbsp) powdered onion soup mix.
Cheese: 250 mL (1 cup) grated cheddar cheese.
Italian: 15 mL (1 tbsp) oregano and 250 mL (1 cup) grated mozzarella cheese.

Yield: 24 crackers
Source: Flax Council of Canada