Ingredients
-
2
-
1
-
1
-
1
-
1/2
-
1
-
1/3
-
1/4
-
-
-
-
-
-
-
Directions
Farmhouse-Fresh Homemade Crackers, 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 , These crackers are very nice I made mine to dip in cheese fondue, but they taste great on their own The technique I like for rolling out the dough is to split it into two equal portions and put each into a large ziplock bag, remove the air, seal, then roll out to the corners Place the bags flat in the freezer for 30 minutes Then, cut them open with scissors Using a pizza wheel, cut crackers into desired shapes and transfer to baking sheets Thank you for a recipe I will be making again , Good recipe! The crackers turned out very well I added finely chopped dried tomatoes and smoked mozzarella cheese powder I like the step of making 12 x 12 squares before chilling It made the rolling a snap Thank you for posting this recipe! 🙂
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Steps
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1
Done
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In a Large Bowl, Mix Flour and Next Four Ingredients; Set Aside. |
|
2
Done
|
in Separate Bowl, Beat Egg and Oil, Then Stir Into Dry Ingredients Just Until It Forms a Coarse Meal. |
|
3
Done
|
Add the Water as Needed--1 Tablespoon at a Time--Until Dough Comes Together and Can Be Formed Into a Ball. |
|
4
Done
|
on Lightly Floured Table, Cut Dough-Ball in Half (set One Aside). |
|
5
Done
|
Shape Dough Into a 12x12 Square (use Your Hands), Wrap With Plastic; Chill For 30 Minutes; Repeat With Other Dough-Ball. |
|
6
Done
|
Preheat Oven to 375; Lightly Oil Two Baking Sheets, Then Dust With Flour. |
|
7
Done
|
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
Done
|
Thinner Will Be Crispier, More Delicate. |
|
9
Done
|
Thicker Will Be Heartier, Hold Up to Heavier Toppings or Dippings. |
|
10
Done
|
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
Done
|
Cut the Dough Into Desired Shapes -- |
|
12
Done
|
'-- One-Inch Squares For Tiny Snack Crackers. |
|
13
Done
|
'-- Two X Three For Appetizer Crackers. |
|
14
Done
|
'-- Skinny "straws" For Breadsticks. |
|
15
Done
|
'-- Six Equal Pieces For "flatbread" Crackers. |
