make your own crackers.

For the love of trying to do everything myself (and the necessity of not having very much money) I ventured into cracker territory about a month ago. What resulted was delicious, pretty easy, and lasted for a long time (like three weeks in an airtight container).

My favorite part is: the resulting cracker was just a blank slate for whatever I wanted to sprinkle on top – like sesame seeds, flax seeds, poppy seeds, cracked pepper, cracked mustard, parmesan, rosemary, garlic, and on and on.

IMG_1925

 

 

The dough is easy enough to make:

(for a fairly big batch, feel free to cut it in half)

3 c flour

2 Tbl sugar

2 Tbl salt

4 Tbl oil (any kind really)

1 c warm water

Just mix in sugar and salt with flour, throw in oil and warm water and mix!!! Once all incorporated, knead for a few minutes. Then you will have this:

Your ball of dough. If you use the entire recipe, you should separate your dough into 4 balls.

Your ball of dough. If you use the entire recipe, you should separate your dough into 4 balls.

Cut each ball into 6 pieces.

Cut each ball into 6 pieces.

Put pieces on a lightly floured surface and roll.

Put pieces on a lightly floured surface and roll.

Roll until it is paper thin. No, really....paper thin - it's not that hard and it's the difference between crisp and chewy crackers.

Roll until it is paper thin. No, really….paper thin – it’s not that hard and it’s the difference between crisp and chewy crackers.

Slide rolled dough onto a pan.

Slide rolled dough onto a pan. (Not pictured: Be sure to prick the dough with a fork all over (docking), you’ll see why later.)

Cut into strips (a pizza roller works best).

Cut into strips (a pizza roller works best).

Cut the other direction.

Cut the other direction.

Bake at 450 for just 5-10 minutes, or until the crackers are nice and golden.

Bake at 450 for just 5-10 minutes, or until the crackers are nice and golden.

Below are the difference between the dough that has been docked (pricked with a fork) and the dough that wasn’t:

Crackers without docking (being pricked with a fork). They are all puffy and uneven.

Crackers without docking (being pricked with a fork). They are all puffy and uneven.

Crackers that were docked. Nice and flat and much crisper with an even brown.

Crackers that were docked. Nice and flat and much crisper with an even brown.

 

Crackers for Everyone

makes about 100 small crackers

3 c flour

2 Tbl sugar

2 Tbl salt

4 Tbl oil (any kind really)

1 c warm water

1.Preheat oven to 450.

2. Mix dry ingredients (flour, salt, and sugar) in a large bowl.

3. Pour in oil and warm water, mix with a fork until the liquid is incorporated.

4. Mix with your hands until the dough is uniform, and then knead for at least 2 minutes.

5. Separate dough into 4 balls, and let dough rest for about 10 minutes (if it is dry, you might want to place a damp towel over the dough).

6. Cut each dough ball into 6 pieces.

7. Roll out each piece on a lightly floured surface until paper thin.

8. Slide the rolled dough onto a tray, dock the dough with a fork, and cut into the size crackers you want.

9. Place into oven for 5 minutes, rotate the tray and cook for another 5 minutes. Check and keep cooking until the crackers are golden brown. They may be a little soft when they come out, but as they cool – they will crisp nicely.

(Note: if you want to add toppings, I usually wet the dough with egg or water (using a pastry brush or small spoon) after step 8. Then I sprinkle whatever I want on top (sesame seeds, salt, poppy seeds, flax seeds, etc).

 

Crackers!!!

Crackers!!!

 

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