Chick Pea Crackers
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
120 crackers
- Serves:
- 30
ingredients
- 1 1⁄2 cups unbleached flour
- 1⁄2 cup chickpea flour
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄8 teaspoon cayenne pepper (to taste)
- 1 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄3 cup vegetable shortening
- 6 -7 tablespoons water
- 1 teaspoon salt, for topping
directions
- Preheat the oven to 325 degrees F.
- Combine the flours, sugar, spices and salt in a food processor or medium mixing bowl.
- Cut in the shortening with a pastry blender, two knives or the food processor until the mixture resembles coarse crumbs.
- Mix in the water gradually, until the dough holds together in a ball but isn't.
- sticky.
- Divide the dough in half and roll each piece out separately on a lightly floured surface to a 12 x 12 inch square, 1/8 inch thick. Yes, it is important.
- to roll the dough this thinly, so be gentle but firm when you do it. If the.
- dough seems unusually resistant, just cover it with a towel and give it.
- a 15 minute rest; it should prove more placid once the gluten relaxes.
- Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2 inch.
- squares, and transfer as many as you can at a time (a giant spatula works well here) to ungreased or parchment-lined baking sheets. Or, transfer each sheet of dough directly to the baking sheet with your spatula, rolling pin or hands, and then cut it into squares, separating the squares.
- Bake for 10 minutes.
- Remove the baking sheets from the oven, spray the tops of the crackers lightly with nonstick cooking spray and sprinkle with salt (or some dried granulated garlic, which is also good).
- Return the crackers to the oven and bake for 5 to 10 minutes more, until nicely golden brown.
- Transfer to a cooling rack.
- Yield: approximately 120 small crackers.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !