Saturday, November 3, 2012


In response to the 10,000....ok more like 5 requests for my "make your own cracker" recipes (ones that I have stolen from this book and somewhat modified). I especially like the cheesy ones. I have my modifications italicized.
keep in mind that they won't taste like boxed crackers because they are fresh and don't have crap in them. and there is no wasteful packaging!

here they are:

Wheat Crackers:
-1 c. all purpose flour
-1 c. spelt flour or whole wheat flour (i usually do 1/2 of this wheat flour and 1/2 millet flour)
-1/2 tsp baking powder
-1/3 c uncooked millet (which I have never used. I have put in quinoa or whole flax seed instead or nothing)
-1/3 c. ground flax seed
-1/2 tsp salt
- 3 TBSP minced garlic (I either use Penzys dried or used Wildtree scampi blend)
- 1 TBSP rosemary (this is unnecessary if using scampi blend)

- 1/2 cup plus 2 TBSP olive oil (I use this or wildtree natural or butter flavor grapeseed oil)
-1/2 cup water (i use a tad less)
-freshly ground pepper

1. preheat over to 350. IN a bowl mix all dry ingredients except salt and pepper. Add oil and combine with a fork. slowly mix in water, mix with your hands as you go until dough holds together. knead with your hands for 2 minutes

2. put dough onto floured surface and press into a disk and roll with a rolling pin until about 1/8 to 1/4 inch thick. to cut into squares use a pizza cutter. to do circles use a biscuit cutter (i use a small whiskey glass) reroll any leftover dough for more crackers

3. transfer cut cracker dough on ungreased baking sheet and sprinkle with salt and pepper. bake for 20-22 minutes and rotate them midway through until hard to the touch. transfer to a wire rack.



-3 tablespoons unsalted cold butter, cut into 1 inch cubes, plus additional for baking sheets ( I cut the butter into slightly smaller squares so I am not mixing for as long)
-1 and 1/2 cups of all purpose flour puls additional for the counter (I am obsessed with wheat flour so I usually use at least half wheat flour)
-1 teaspoon dry mustard powder (if no dry mustard, I find using wet brown mustard from your fridge works just as well. I also tend to add about 1/2 tsp of sweet curry powder)
-1 tsp salt
-1 and 1/2 cup of shredded cheddar cheese (i have found that other varieties of shredded cheese work just as well if you are out of cheddar)
-2 tsp distilled white vinegar
-3/4 c water
-1 ice cube

1. combine flour, butter, salt, mustard (curry) in a bowl with a stand mixer (or I do it by hand as I hate washing beaters) until mixture gets crumbly. add cheese and mix again a liquid measuring cup combine water vinegar and ice cube (to chill) then slowly pour into mixture and blend until it easily forms into a ball. take ball and wrap in wax paper or plastic wrap and put in fridge to chill for at least 2 hours up to 3 days

3.take out (let sit 15 minutes before use) pre-heat oven to 325 and put on lightly floured surface and press into disk. roll out with rolling pin until 1/8 to 1/4 inch thickness. cut out as you like either with pizza cutter or a biscuit cutter.  leftover dough can be rerolled for more crackers

4. transfer crackers with spatula to greased baking sheets. bake for 30 minutes rotating trays halfway through. turn off the oven but leave crackers in the oven as it cools for at least 1 hour

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