The Cracker Recipe

      As promised, I am writing out the cracker recipe! It passed the Skylar test so I will share it with you.

Copied from the Kitchen.com
Makes about 100 crackers

3 cups all purpose flour
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil (any oil will do)
1 cup water

Topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt

1. Preheat oven to 450 degrees. Sprinkle a baking sheet lightly with flour and set aside.

2. In a medium bowl, whisk together the flour, sugar, and salt.

3. Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. Add more water if necessary.

4. Divide the dough into two halves and set one half aside. Sprinkle work surface lightly with flour. Pat dough into a thick square with hands.

5. Working from the center of the dough out, roll the dough into a rectangle roughly 1/8 inch thick. If the dough starts to shrink back, let it rest for 5 minutes, then continue rolling.

6. Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them evenly over the surface of the dough. (I used about double the amount of seeds, focusing on sesame seeds.)

7. Using a pizza cutter or pastry wheel, or sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches.

8. Transfer the crackers to the baking sheet using a metal dough scraper or spatula. Crackers may be crowded very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

9. Bake the crackers for 12-15 minutes, until edges are browned. Thinner crackers will bake more quickly than thicker ones.

10. Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store crackers in an air-tight container for 3-5 days. 

Note: If you want cheese crackers, mix in 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles course cornmeal. Proceed with adding the oil and water as directed.

      Ta-da! In between putting temporary tattoos on the girls arms, I guess I did pretty good! You definitely need to put some homemade pimiento cheese on these crackers. I grate a block of cheddar, mix in about a third cup of mayonnaise, (I love mayonnaise so I probably use a lot more than this!) about 2-3 tablespoons of sugar, and a small jar of pimientos, drained. You may mix in the food processor, but I just use a spoon.

      I hope the recipe is as good to you as it is to us! Let me know if you try them! Blessings from Bama!

Aren't these crackers pretty?

The girls sure do love their Uncle Randy! And he loves them too!

A shirt I'm working on for the girls. I procrastinated with them last year so I'm finishing them this year!