Evening Crackers

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My husband and I are having a cup of coffee on our porch and snacking on these as I type this.

INGREDIENTS
3 cups flour (I used 1 cup each of AP, White, & Rye)
2 teaspoons sugar
2 teaspoons salt
4 tablespoons olive oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon caraway seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt, 1 teaspoon dried onion

DIRECTIONS

Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.

Mix together the dry ingredients: In a medium bowl, whisk together the flour(s), sugar, and salt.

Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. Add one tablespoon of water at time is there is dry flour left in the bowl.

Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner–the thinner the better. If you have trouble with the dough, let it rest a few minutes.

Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. You can use any toppings or seasonings you want.

Cut the dough into cracker-sized shapes.  Anything you like.

Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It’s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork so they don’t puff up.

Bake the crackers in the oven for 12-15 minutes, until the edges are browned. While the first batch of crackers is baking, roll out and cut the remaining dough and repeat.

I worked with this recipe.

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