Beer-Rye Crackers
Serve these crackers with Sabra classic hummus topped with pickled red onions, shaved fennel, roast corn, fresh dill, and a drizzle of lemon oil.
Servings 16
Ingredients
- ½ cup hoppy beer preferably ale
- 1 ¾ cups dark rye flour
- 1 teaspoon butter at room temperature
- 1 teaspoon caraway seeds crushed
- ½ teaspoon kosher salt
Instructions
- Heat oven to 375ºF. Line two baking sheets with parchment.
- Combine all ingredients in a large bowl, stirring until all of the flour is incorporated and a thick, tacky dough forms.
- Divide the dough into 16 small balls, about the size of a large marble. Flatten each ball between your palms, then press into a thin round disk about 1/8-inch thick. Arrange on the prepared baking sheets. Prick the discs all over with the tines of a fork.
- Bake 10 minutes, or until lightly browned and crisp. Remove form the oven and transfer to a wire rack. Let cool completely.
- Store in an airtight container or zip-top bag.