Prep 10 mins
Cook 25 mins
I love homemade crackers. You can make them any size and shape and have control of what their flavor will be. These are fun to serve in a basket as an appetizer for a dinner party, but also my kids think they are pretty cool to have at lunch. They taste great alone or w/ a soft cheese spread.
- In a large bowl, mix first 6 ingredients.
- Pour boiling water over this and mix well.
- Then incorporate egg, butter, and cheese.
- Drop by tablespoon onto a parchment lined baking pan, spread thin w/ a flat knife and bake 325 for 20-25 minutes.
- Allow to cool 30 minutes.
Tried twice to make this work - in case my first attempt involved an error on my part. Flavor was not great and was not able to get a crisp cracker consistency.
the 5 stars is from my toddler and preschooler. my normally picky eaters finished the batch in one sitting. i'll make them again for the kids. i like the corn taste. in my mind, they need onion powder or herbs or something, but it a good start. i had a wee bit of batter left when i had filled two pans, so i added milk to the batter and made corn pancakes. i found using my fingers to pat them flat was easiest way. the crackers aren't crispy... but they remind me of the yummy crisp edges of cornbread when its made in a cast iron skillet. they DO crisp up somewhat after the full 30 minutes of cooling directed in the recipe.
these didnt work for me very well. they were to rubbery and did not bake well. after i let them cool and cut them and ripped them off the paper (i used wax i didnt have parchment so that may have been the problem there) i put them back on the pan and put them in the oven at 300 for aobut 45 minutes or so until they kind of dried out and crisped up. i could nt have made them any thinner or they would have crumbled. also they didnt have much flavor pretty much like eating cornmeal.. their more like corn chips i guess. oh well. maybe i;'ll try a different flavor. it was fun to try though.