Cheryl Hollon is here waving to all of you. In these interesting times, I’m doing a lot more baking! Anyway, I have found these crackers that touch all the comfort bases, and I can control the salt. A concise list of ingredients, a simple recipe, and finally, I can do the whole thing in less than thirty minutes. Enjoy!
Homemade Herb Crackers
Ingredients:
3 cups all-purpose flour, or a mixture of all-purpose and whole grain flours
2 teaspoons sugar
2 teaspoon salt
4 tablespoons extra-virgin olive oil
1 cup water
1 tablespoon herb seasoning
Equipment:
Parchment Paper
Baking Sheets
Mixing Bowl
Measuring Cups
Measure Spoons
Spatula
Rolling Pin
Pastry Brush
Pizza Cutter or Sharp Knife
Dinner Fork
Cooling Rack
Airtight Container
Directions:
Preheat oven to 450 degrees. Position the bottom rack to the lower third of the oven. Cut a piece of parchment paper to fit the baking sheet.
Mix the flour, sugar, and salt together in a medium-sized mixing bowl.
Add the oil and water to the flour mixture. Stir until the flour is incorporated. If flour remains in the bowl, add more water a tablespoon at a time until a sticky dough ball is formed.
Divide the dough in half and shape one portion into a flat square. Sprinkle your work surface as well as your rolling pin with a little flour.
Roll out the dough working from the center out, shaping it into a 1/8 inch thick or thinner rectangle—the thinner the dough, the crisper the cracker.
Brush the surface of the dough very lightly with water. Shake the herbs onto the surface of the dough in an even coverage. See the Notes for topping ideas.
Using the pizza cutter or knife, cut the dough into individually shaped crackers. You can make squares, diamonds, rectangles or use cookie cutters.
Transfer the crackers to a baking sheet, then prick each cracker with the tines of the dinner fork to prevent them from puffing up too much.
Bake the crackers for 12-15 minutes, until the edges are browned. Thinner crackers will bake quicker, so you can remove them and continue baking the thicker ones. While the first batch is baking, roll out and cut the remaining dough.
When the crackers are browned to your preference, transfer to a wire rack to cool. They can be stored in an airtight container for 3-5 days. If they turn a little less-than-crispy, reheat in a 350-degree oven for a few minutes.
Makes about 50
Note: My husband and I love these crackers with chili and also with soup. They look fabulous on a charcuterie board of meats and cheeses. For a variation, I top the crackers with kosher salt, chili powder, or a Greek seasoning. It’s incredibly flexible and lends itself to experimentation. Have fun!
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