I got the recipe from Kristin, and the original is here. I've changed it a little bit, so I'll give you my version:
Impress Your Neighbours Crackers
(mostly copied from and very slightly adapted from Kristin's adapted recipe, here.)
2 cups flour (I used 1 cup whole wheat and 1 cup unbleached white)1 tsp baking powder3 Tbsp sugar1 tsp kosher salt, plus more for the tops1/2 tsp freshly ground black pepper1/4 tsp paprikafew shakes of turmericfew shakes of garlic powder1 egg
1/4 tsp vanilla
1/3 cup olive oil
1/4 to 1/2 cup cold water (my dough needed 1/2)
- Put all the dry ingredients into a food processor. Pulse until it's a coarse meal. (Kristin added a sprinkle of minced dried onion; I didn't have any on hand, but I'll bet it would taste fantastic!)
- Beat the egg, oil and vanilla with a fork in a measuring cup.
- Slowly add the oil, egg and vanilla to the dry ingredients. Pulse and scrape down (repeat) until it's a consistent texture.
- Add the water, a little bit at a time, until it all forms one ball.
- Put half of the dough on parchment paper, and using a bit of flour, roll it until it's thin. Cover it with plastic wrap (I actually didn't because my dough was damp enough that I didn't think it needed it), and put it into the fridge on a cookie sheet to keep it flat. Do the same with the other half. Leave them in there for half an hour or more.
- Preheat the oven to 350.
- Take out one part of dough. Roll the slab thinner.
- Prick it all over with a fork. Paint some water onto the dough. Sprinkle with kosher salt. Lightly roll the salt down so it sticks. Cut them into whatever shape you like - a pizza cutter worked really well to cut into squares.
- Slide the parchment paper full of pre-crackers onto a pan, and place it in the oven. Watch them closely. Depending on your idea of "thin," they could take 8 to 25 minutes to cook. I copied Kristin and took off the outer (thinner) ones as they browned, then put the rest back in to cook more, repeating this process a couple of times.
- Cool completely on a rack before storing in an airtight jar.And Kristin's copied suggestions, because I love her style: "Instead of garlic and onion, try cheese. Or herbs. Or seeds. Or, you know, whatever floats yer boat. This is your cracker! Have a party." Have a party, indeed! Thanks, Kristin!
Has anyone else made crackers? Have a recipe or technique to share? Please do!