Thursday, June 20, 2013
I have a love/hate relationship with crackers. I love to eat them, but I hate the ingredients in most of them. Ak-Mak crackers are the exception, but I don't buy them very often because no one else in my family likes them. Actually I don't buy crackers very often anyway because this family is a bunch of cracker monsters. Crackers just do not last at my house. I don't know what it is. I recently found a recipe to make my own crackers and figured it was worth a shot...especially since it was easy and I had all the ingredients on hand. Plus making my own crackers sounds kind of kitchen bad ass, which I really like. Okay, maybe not bad ass but definitely impressive, right?
Source: Budget Bytes blog
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt (plus more for sprinkling)
1 Tbsp rosemary
to taste freshly cracked pepper
4 Tbsp cold butter
½ to ¾ cup cold water
Chop the rosemary well so that there are no large, sharp pieces. Add the rosemary, flour, baking powder, salt, and some freshly cracked pepper to a food processor and pulse until the mixture is evenly mixed (or just stir them together in a bowl).
Cut the butter into pieces and add it to the food processor. Pulse the mixture until the butter is completely incorporated and no chunks remain. Or, cut the butter into the flour mixture with pastry cutter, two knives, or just with your hands until the butter is completely worked into the flour mixture.
Slowly add cold water to the food processor while pulsing, just until it forms a dough (or stir it in by hand until a dough forms). Depending on the humidity and moisture level in your flour, it will take between ½ and ¾ cup water. (I used closer to 3/4 cup).
Preheat the oven to 400 degrees. Turn the dough out onto a lightly floured surface and roll it out until it is approximately 1/16th inch thick. Use a pizza cutter or knife to cut the dough into small rectangles, squares, or triangles. Prick each “cracker” with a fork. Carefully transfer the cut crackers to a baking sheet lined with parchment paper.
Sprinkle the crackers lightly with salt, if desired. Bake the crackers for 20-25 minutes, or until they are golden brown. The total amount of baking time needed will depend greatly on the thickness and size of the crackers, so watch them closely. Allow the crackers to cool and then store in an air-tight container at room temperature.
See what I mean?! Super easy! You can be a kitchen bad ass, too, and impress your friends and colleagues or whomever by making your own crackers. Plus I love stuff that's all done in the food processor. These were super, super tasty. But she's right about watching them while they bake--the thinner ones came out a little too dark for my liking. Personally I loved dipping these into homemade hummus, and they were good with some slices of cheese on top. I've made these several times and the cracker monsters have always gobbled them up.
(Why, yes, the picture up top is from Instagram...I had to brag on my kitchen bad ass-ness when I made them the first time!)