Dock seed crackers

Equipment:

  • Baking tray
  • Baking parchment or silicone baking mat
  • Dehydrator or oven

Ingredients:

  • 40 g dock flour
  • 3 tbsp acorn starch, cornflour, or 25 g fine cornmeal
  • A tiny pinch of kosher salt
  • 240 ml (1 cup) water
  • 1 tbsp cooking oil
  • 1½ tsp maple syrup
  • 1 tsp lightly toasted sesame seeds (optional, for garnish)

Instructions:

  1. Toast the Dock Seeds
    • Preheat your oven to 150°C / 130°C fan / Gas Mark 2.
    • Lightly toast the dock seeds in a dry pan over medium heat for a few minutes. Grind into flour if not already prepared.
  2. Mix Ingredients
    • In a small saucepan (about 1-litre capacity), combine dock flour, starch (or cornmeal), kosher salt, water, cooking oil, and maple syrup.
    • Whisk thoroughly to combine.
  3. Cook the Paste
    • Place the saucepan over medium-high heat and bring the mixture to a simmer.
    • Stir continuously until it thickens into a paste and the starch is fully activated.
  4. Spread the Paste
    • While warm, spread the paste thinly and evenly onto a baking tray lined with baking parchment or a silicone mat. Aim for a single, uniform layer.
  5. Bake the Crackers
    • Bake at 150°C / 130°C fan / Gas Mark 2 for approximately 45 minutes, or until the crackers are dry, brittle, and crisp.
  6. Cool and Store
    • Let the crackers cool completely before breaking them into pieces.
    • Store them in an airtight container in a cool, dry place. They will remain fresh for weeks.
    • To refresh, place in a warm oven at 120°C / 100°C fan / Gas Mark ½ for 10 minutes.