Farmhouse-Fresh Homemade Crackers |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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These little babies lend themselves to all kinds of creative cooking possibilities for snacks, appetizers, or lunch-time fare. Roll the dough thick for heftier lunches or cut into longer sticks to be dipped into soup. Use cookie cutters for a seasonal flair! Thanks to Karen Solomon's *Jam It, Pickle It, Cure It* (c2009) for the original recipe. COOKING TIME listed is for chilling prior to rolling out. Ingredients:
2 cups flour |
1 teaspoon baking powder |
1 teaspoon sugar |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1 egg |
1/3 cup canola oil |
1/4 cup cold water (up to half-cup) |
Directions:
1. In a large bowl, mix flour and next four ingredients; set aside.
2. In separate bowl, beat egg and oil, then stir into dry ingredients just until it forms a COARSE meal.
3. Add the water as needed-1 tablespoon at a time-until dough comes together and can be formed into a ball.
4. On lightly floured table, cut dough-ball in half (set one aside).
5. Shape dough into a 12x12 square (use your hands), wrap with plastic; chill for 30 minutes; repeat with other dough-ball.
6. Preheat oven to 375; lightly oil TWO baking sheets, then dust with flour.
7. Roll out one dough square (retain it's shape as best you can), to a thickness of 1/8 to 1/4-inch thick throughout.
8. THINNER will be crispier, more delicate.
9. THICKER will be heartier, hold up to heavier toppings or dippings.
10. Lightly prick every half-inch or so-all over-then sprinkle with additional salt, pepper or other flavorings (see variations below), then roll once or twice more-very lightly to press toppings into the dough.
11. Cut the dough into desired shapes -
12. - One-inch squares for tiny snack crackers.
13. - Two x three for appetizer crackers.
14. - skinny straws for breadsticks.
15. - Six equal pieces for flatbread crackers.
16. - Cookie cutters for round, stylish, uniform shapes.
17. Transfer to prepared baking pans; bake for 8 - 20 minutes (thickness depends).until uniformly browned.
18. Check crackers after 8 minutes; ones along the edge may be ready sooner.
19. Cool completely, store in an airtight tin.
20. These will also freeze nicely; defrost at room temp for 2 hours.
21. VARIATIONS:.
22. Cheese Crackers - add 3°C shredded cheese (Cheddar, Asiago, Parmesan or any combination), along with 1/4°C ground almonds, 1 tsp dry mustard after mixing the wet with the dry ingredients.
23. Rosemary & Olive Oil Crackers - Replace canola with olive oil, add 1 tsp rosemary after adding water.
24. Sesame, Poppyseed, & Onion Crackers - Saute 1°C onion, 1 tsp salt in 1 T veg oil over med-hi heat until very brown; cool slightly, add BEFORE water. Before cutting, top the dough with 2 T. EACH poppy and sesame seeds, along with the salt.
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