Lime & Chilli Crackers

These are delicious crackers - the heat of them can be changed by adding different chilli types. 

You will need a pasta machine & a food processor.

(or a lot of patience & time to roll them out by hand) 



100 g Bakers' Magic Grain free flour

3 Large Kaffir lime leaves

5 g Fresh chilli (your choice how hot)

1/2 tsp Salt (I used Himalayan rock salt) 

10 g Oil (I used Coconut oil)

45 g Warm water


Extra oil for shallow/deep frying

Optional - Extra sea salt/rock salt for sprinkling on the crackers



Put the dry ingredients, including the chilli & lime leaves, in a food processor. Whiz until the leaves & chilli are quite fine.

Add the warm water & oil (melted if solid) to a mixing bowl. Add approximately 1 heaped tablespoon of the dry mix to the bowl & stir to combine. Flaxseed flour contains a natural emulsifier & it helps to emulsify the oil & water.

Add in the rest of the dry mix & stir to combine. For the dough to fully come together you need to bring it together with your hands.

Prepare a clean work surface (pastry mat) & knead the dough. Kneading the dough helps with the flexibility. 

Divide the dough, take one half & cover the remaining one to stop it from drying out.

Roll out the dough between 2 sheets of baking paper until it is approximately 2 mm thick. To ensure the dough is an even thickness follow this tip. Find 2 spacers (in the past I have used thin placemats, cardboard, plastic rulers etc.) & place one on either side of the dough. Now I have stainless steel spacers 1 mm, 2 mm & 3 mm thick. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the spacers. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the spacers, however, when the dough is the same thickness as the spacers it will. At this stage the dough should be all the same thickness.

Use a round cutter (~54 mm) to cut out as many pieces as possible. Transfer these to another piece of baking paper.

Bring together the off cuts of dough, knead it & roll it out again between two sheets of baking paper. Cut out as many shapes as possible. Repeat until there is no dough left.

Put the setting on the pasta machine to 2 or 3 notches from the thinnest. Take a piece of the cut dough & put it through the machine 3 times. Repeat with the other cut pieces. These pieces are ready to be deep fried.

Depending on your time either repeat the rolling, cutting & putting the shapes through the pasta machine with the remaining half of the dough or deep fry the first batch of crackers. 

Cooking the crackers

Preheat oil to ~180 C.

Fry the crackers in batches for ~3 mins turning them during the cooking process. The length of time required will depend on the thickness of the crisp. When the dough is first put in the oil it will sizzle & bubble a lot this subsides when the cracker is nearly cooked. If after frying the crackers are not crisp put them back into the oil for a little longer. If the crackers have browned they were cooked for too long.

Transfer cooked crackers to paper towel to drain & cool. Optional - sprinkle cooked crackers with sea salt.

Store the crackers in an airtight container.