Nana Nette's Blog

Going Crackers . . .

Bruce and I enjoy having a variety of crackers to munch on with cheese and pickles and also for our antipasto platters. Today I needed to replenish our cracker supply.

My cracker recipe is so very easy to make and requires just four ingredients. I started by weighing out the flour and adding the salt. Then I mixed the oil into the water and poured it into the well I had made in the flour. I stirred to bring it together and then used my hands to form the dough. Cutting the dough into four pieces, I worked with one piece and covered the rest with a piece of clingwrap to stop it drying out.

I dusted the baking paper and rolling pin with flour and rolled the dough straight onto the paper that I was going to cook it on. Roll the dough 1-2 mm thick. You can trim the edges if you want the crackers to be nice even shapes, but I don't worry with these niceties. For plain crackers, prick the dough all over with a fork and cut into squares or rectangles making sure not to cut the paper. You don't have to cut the dough all the way through as they will easily break apart when cooked. Lift the baking paper onto a tray and put into a preheated oven for 10-12 minutes. While they cook, take another quarter of the dough and repeat. Today I added four different flavours. I put sesame seeds on the first quarter, grated cheese on the next, then crushed garlic and parsley, finally I sprinkled smoked paprika on the last piece. These toppings I lightly rolled into the dough before cutting and cooking the crackers. The last ones I forgot to prick with a fork, so did this after I had cut them. Works just as well even if it is a bit slower. Once they were cooked, I cooled them on racks before putting them into an airtight container. These crackers will stay crisp and fresh for 3-4 weeks, if they last that long.