Almost always, making something from scratch is better than anything you can buy at the grocery store. These crackers are no exception. Super crispy, super flavor, super fun – and a special addition to any holiday appetizer board (especially with Rosemary Cheese with Apricot Preserves).
Homemade Crackers
I like them simple – with just salt and pepper sprinkled on them, but if you prefer, sprinkle fennel, sesame, or poppy seeds instead. Recipe excerpted from Sugar & Salt: Book 2 (The Orange Book).
Dough
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons table salt
4 tablespoons extra virgin olive oil
1 cup water
Topping
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Optional
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds
Preheat oven to 450°F. Combine all of the dry ingredients in a medium bowl and then add the oil and water. Mix together for 1 to 2 minutes until fully combined. If there are still bits of flour in the bottom of the bowl, add more water a teaspoon at a time until the flour is fully incorporated.
Transfer the dough to a floured counter. Cut the dough in half and cover one half with plastic wrap while you roll out the other to a thickness of 1/8-inch. Slice into small squares with a pizza cutter and with a spatula, transfer to a baking sheet. Sprinkle with sea salt, black pepper and the other optional toppings and bake for 12 to 15 minutes or until the edges begin to brown and the centers are firm. Repeat with the second half of the dough.
Cool completely and store in an air-tight container.
Makes about 8 dozen crackers
Annie
These crackers also make a special hostess gift, wrapped in a cellophane bag and tied up with some red and white kitchen twine.
No Comments