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!