Wednesday, June 3, 2009

Basic crackers

These are a great thing to keep around for a nosh with some cheese and olives or a spread. I started experimenting with them to have a non-wheat alternative to potato chips. I have added cocoa powder and extra sugar for something between a cracker and a cookie, and it is great with coffee for a little pick-me-up in the afternoon. You can also stir in some finely grated cheese when combining the dry ingredients. Makes enough to last a week or so. If they get limp, bake em again for a few minutes. Sailors lived on things like this. Arrrrrrrrrrrrrrr!

From King Arthur Flour cookbook.

Preheat oven to 400. (prepare for a couple rest periods during process)

2 cups flour
1/2 tsp salt
1/4 tsp baking powder
1 tsp sugar
4 TBSP butter
1 egg beaten into 1/2 cup milk (or 3/4 cup milk and no egg)
stuff for sprinking on top (salt, herbs, seeds, etc)

Mix dry ingredients together. Blend in the flour quickly until it resembles corn meal. Add milk and egg mixture, 1/2 at a time, stirring quickly with fork.

Turn the dough onto floured surface and knead gently a few times till it holds together. Let dough rest for an hour if time permits. If you are fleeing Egypt, skip this step. Roll dough until very thin - aim for 1/16". If necessary, slide spatula under dough to keep from sticking. A little flour can't hurt for sprinkling.

Cut into your favorite shapes. Squares are the easiest. Separate crackers, lift onto greased cookie sheet (or nonstick) Let them reset for about 5 minutes; prick each one with fork several times and sprinkle with desired topping. It will fall off, just a warning.

Bake for 5-6 minutes on each side. Keep an eye on them. Remove from oven, cool and store in airtight container. I look forward to seeing other variations. These are very forgivable.

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