Recipe by Minnesota Wildflower
If I can find the time, I would much rather make crackers than buy them. These are really good. I found this recipe via an internet search. It calls for 4 - 5 tablespoons water, but I usually end up using more to make a workable dough.
Top Review by CJAY
Great taste! I ended up using 5 tablespoons of water even though the ingredient list says teaspoons. I probably didn't roll them as thin as I should have but after baking for 15 minutes they were perfect. The first batch I tried to cut into squares and didn't have much luck because the dough was too stiff with 4 Tblp. water. I added another Tblsp. of water and used a small donut cutter and found it much easier. I also used parchment paper on the second batch and it worked better for me than the waxed paper. I will make these again. Thanks for sharing. Made for PAC Fall 2011.
- 1 cup rye flour
- 3⁄4 cup all-purpose flour
- 2 teaspoons caraway seeds
- 1 teaspoon sugar
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon onion salt
- 1⁄3 cup oil
- 4 -5 teaspoons ice water
Directions See How It's Made
- Mix flours, caraway seed, sugar, baking soda, garlic salt and onion salt in a medium mixing bowl.
- Add oil; stir with a fork until moistened.
- Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
- Divide dough in half. Place one half between 2 large sheets of waxed paper. Roll dough 1/16 inch thick.
- Remove top sheet waxed paper. Cut dough into 1 ½-inch shapes. Repeat with remaining dough.
- Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with a fork.
- Bake at 350F, 10 to 15 minutes or until crisp and golden brown.
- Cool on wire rack.