Photo: Courtesy of Clara Moore
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 (three weeks in an airtight container).
My favorite part is the crackers were a blank slate for whatever I wanted to sprinkle on top — from sesame, flax and poppy seeds, to parmesan, rosemary and garlic.
Make Your Own Crackers
Yield: Makes approx. 100 small crackers
- 3 cups flour
- 2 tablespoons sugar
- 2 tablespoons salt
- 4 tablespoons oil
- 1 cup warm water
- Preheat oven to 450 degrees
- Mix dry ingredients (flour, salt and sugar) in a large bowl.
- Pour in oil and warm water. Mix with a fork until the liquid is incorporated. Use your hands to combine the dough until it has a uniform consistency. Then knead for at least 2 minutes.
- Separate dough into four balls and let it rest for about 10 minutes. (If it is dry, you might want to place a damp towel over the dough.)
- Cut each dough ball into six pieces. Roll out each piece on a lightly floured surface until paper thin.
- Slide the rolled dough onto a tray and dock the dough (poke it all over) with a fork. Then cut the dough into the size crackers you want.
- Place the cut dough into oven for five minutes. Rotate the tray and cook for an additional 5 minutes. Continue cooking until the crackers are golden brown. (They may be a little soft when they come out, but they will crisp nicely as they cool.)