Recipe by Just Garlic
These would be perfect for a cheese board, brunch, tea, and to give away as small gifts. My chives were flowering and I wanted to do something different with them, and the results were both beautiful and full of flavor. No chive blossoms, no chives? This is a flexible basic recipe--you can easily swap the seasonings for what you'd like and have on hand. Just decrease the water a bit if you add something moist (olives, shredded cheeses, etc.). Keep in an airtight container at room temperature.
- 1 1⁄2 cups whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 tablespoons butter or 8 tablespoons margarine, chilled and cubed
- 1⁄2 cup water, plus extra if necessary
- 3 -4 tablespoons fresh chives, chopped, with blossoms if possible
- 2 tablespoons sesame seeds
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1⁄2 teaspoon finely ground black pepper
Directions See How It's Made
- Preheat oven to 400°F.
- Make the cracker dough, starting with the dry ingredients. I use my stand mixer, but you can do it by hand. Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute.
- Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly. Then add the water and mix thoroughly. You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough. Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate) until you reach this texture.
- The basic dough is ready and you can add your seasonings. So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix.
- Make the crackers in batches. For each batch, roll out as thinly as you can (1/8 to 1/16 inch) a large handful of the dough, cut apart into your desired shapes (I made small rectangles), and transfer the shapes to lightly sprayed baking sheets. Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color. Be careful: these can burn quickly. Remove crackers to a rack to cool; they will become more crisp as they set. For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.