This recipe just posted by the Flax Farm
The Recipe:
There is no hard and fast recipe; experiment with the proportions and method that works for you. Then you add the flavours you fancy. The crackers are so quick that it’s easy to experiment until you get just what you want.
Ingredients:
2 cloves of garlic mashed to a puree plus approx 1 cup of freshly ground linseed meal and some water.
Method: Mix all ingredients together to make a stiff pudgy paste.
Place on a big baking sheet lined with silicon paper/baking parchment , flatten a bit and then cover with another sheet of silicon paper and roll out (wine bottles make good rolling pins) really thin, (about 2mm). Carefully peel off top silicon paper. Place in (fan) oven at about 165'C until top of cracker is going dry but not browned. Then turn over and carefully remove the other silicon paper. (at this point I often spread it very thinly with Marmite) Put back in the oven for a few minutes and as soon as it starts to dry a little, then reduce oven temperature to absolute minimum, about 110-120'C until the cracker is really dry but not brown (it doesn’t take long in fan oven).
You now have a sheet of cracker. If you score it while warm it can be broken into desired shapes
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