My kids are crazy for crackers, they will have them with cheese, just butter, peanut butter ….. the list goes on. Well on this zero waste journey of ours, I haven’t been able to find anything suitable, all the crackers in the supermarkets are laden with plastic packaging. So admittedly I have been buying store brought crackers to satisfy my rabid animals kids appetite.
So, my search online began and there are sooooo many recipes out there. Choices with different toppings, poppy seed, cheese, fennel. I chose to stick with a plain cracker and adapted this recipe. Nice simple cracker perfect for my first attempt, they were so easy I was surprised I hadn’t made them before. Firstly, the ingredients list was the most important, I had all the necessary components in my cupboard. There was no way I was going out, it was -3C and being by the sea it makes it feels colder I’m sure, then you throw in to the mix three kids under five with a double pram and icy roads, no way.
These crackers mixed up easy, although the recipe called for a food processer I did everything by hand, with my trusty wooden spoon. You just form into a dough, roll the dough really thin, I found it quite easy at first to roll nice and thin at first but towards the end when your using the off cuts and rerolling the dough becomes tougher and harder to roll thin, I think that’s something to do with the gluten???? , I vaguely remember Paul Hollywood say something to that effect. Cut in to your desired shape, I chose to do a variety of shapes small fluted ones, hearts and bigger rounds. One step that you mustn’t forget is pricking several times before they go in the oven, this ensures they stay flat.
When these lovely crackers come out of the oven the recipe states to brush with melted butter and sprinkle with salt. I don’t have a pastry brush, but attempted so drizzle and rub with my hands, it was harder than I thought and after a few scorched fingers I thought ‘oh wouldn’t it be lovely to have some plain crackers’ safe to say they still taste nice, and will be perfect with cheese, these also got the seal of approval from my brood who were trying to pinch them whilst they were cooling on the rack. I just popped these in a jar I had from Poundland for easy storage in the cupboard.
Total Time: 45 minutes
Yield: About 70 crackers
2 cups Plain flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons olive oil
1/3 cup cold water
4 tablespoons unsalted butter, melted
coarsely ground sea salt, for topping
- Preheat oven to 200 degrees F.
- Place flour, baking powder, sugar, 1/2 teaspoon salt in the bowl and mix well.
- Add butter and combine using fingers until all incorporated.
- Mix in the oil.
- Incorperate the water slowly and mix until the dough begins to form a ball.
- Let rest for 10 minutes.
- On a lightly floured surface, roll out dough as thin as possible.
- Cut the dough into your desired shapes with a cutter, or cut squares with a knife
- and arrange on a baking sheet lined
- Gather scraps of dough and re-roll until all dough is used.
- Using a toothpick, prick several holes in each cracker. (Don’t skip this step- you will not have nice, flat crackers if you don’t.)
- Bake 10 minutes, or until golden brown.
- Remove from oven, brush the tops with melted butter, and immediately sprinkle with coarsely ground sea salt. (If you don’t sprinkle the salt on the melted butter right away, it won’t stick.)
- Remove from baking sheets and allow to cool completely on a wire rack.
Recipe adapted from www.kitchenjoyblog.com