Njammies Quick Answers – Crackers
A little rustic. A lot of crunch.
Our crackers are made from simple ingredients, mixed and rested before the dough is gently rolled and baked.
They aren't factory-perfect — shapes, colours and edges may vary a little from batch to batch. That's part of making crackers by hand.
Crackers Quick Answers
How do we make our crackers?
We mix the ingredients and let the dough rest so the grains and seeds can absorb the moisture. Then we gently roll it out, bake it until crisp and give it a little extra time at low heat to dry. Once completely cool, the crackers are ready to pack.
Why is the dough different from ordinary cracker dough?
Many of our crackers are made with grains, seeds and flours that don't behave like ordinary cake or bread flour. The dough isn't soft and stretchy, so it needs a little patience and gentle coaxing with the rolling pin. That's simply part of making these crackers the Njammies way.
Why aren't all the crackers exactly the same shape?
Because they're rolled and handled by hand. The dough can have a mind of its own, so edges, shapes and sizes may vary a little from batch to batch. We rather like that — it's one of the little signs that your crackers weren't made on a factory line.
Why do the colours vary?
The colour comes naturally from the ingredients we use, so different crackers — and even different batches — won't always look exactly alike. Grains, seeds, herbs and spices all bring their own colour. Our Millet crackers, for example, can have a surprisingly dark charcoal tone from the sorghum.
Why do some crackers break?
Our cracker dough can be quite delicate, especially once it has been rolled thin and baked crisp. A few broken pieces are part of the handmade nature of the snack — and thankfully, a broken cracker still tastes exactly like a whole one.
How do I keep my crackers crisp?
Keep them well sealed in their packet or transfer them to an airtight container. Store them somewhere cool and dry, away from moisture. Natural crackers can absorb moisture from the air after opening, so closing the packet properly after every visit helps protect that lovely crunch.
What makes each Njammies cracker different?
Millet brings together millet, sorghum, seeds, fresh lemon balm and lemon zest. The sorghum gives these crackers their naturally darker, almost charcoal colour.
Pumpkin Patch is all about oats, pumpkin seeds, flax and sesame, with cumin adding its warm little savoury note.
Chickpea Peppa starts with chickpea flour and gets its personality from Peppadew and smoked paprika — colourful, savoury and just a little cheeky.
Lentil Herb combines lentil and spelt with seeds and Italian herbs for a more herby, savoury cracker.