Prep 45 mins
Cook 30 mins
These little babies lend themselves to all kinds of creative cooking possibilities for snacks, appetizers, or lunch-time fare. Roll the dough thick for heftier lunches or cut into longer sticks to be dipped into soup. Use cookie cutters for a seasonal flair! Thanks to Karen Solomon's *Jam It, Pickle It, Cure It* (c2009) for the original recipe. COOKING TIME listed is for chilling prior to rolling out.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1 egg
- 1⁄3 cup canola oil
- 1⁄4 cup cold water (up to half-cup)
- In a large bowl, mix flour and next four ingredients; set aside.
- In separate bowl, beat egg and oil, then stir into dry ingredients just until it forms a COARSE meal.
- Add the water as needed--1 tablespoon at a time--until dough comes together and can be formed into a ball.
- On lightly floured table, cut dough-ball in half (set one aside).
- Shape dough into a 12x12 square (use your hands), wrap with plastic; chill for 30 minutes; repeat with other dough-ball.
- Preheat oven to 375; lightly oil TWO baking sheets, then dust with flour.
- Roll out one dough square (retain it's shape as best you can), to a thickness of 1/8 to 1/4-inch thick throughout.
- THINNER will be crispier, more delicate.
- THICKER will be heartier, hold up to heavier toppings or dippings.
- Lightly prick every half-inch or so--all over--then sprinkle with additional salt, pepper or other flavorings (see variations below), then roll once or twice more--very lightly to press toppings into the dough.
- Cut the dough into desired shapes --
- -- One-inch squares for tiny snack crackers.
- -- Two x three for appetizer crackers.
- -- skinny "straws" for breadsticks.
- -- Six equal pieces for "flatbread" crackers.
- -- Cookie cutters for round, stylish, uniform shapes.
- Transfer to prepared baking pans; bake for 8 - 20 minutes (thickness depends).until uniformly browned.
- Check crackers after 8 minutes; ones along the edge may be ready sooner.
- Cool completely, store in an airtight tin.
- These will also freeze nicely; defrost at room temp for 2 hours.
- Cheese Crackers -- add 3°C shredded cheese (Cheddar, Asiago, Parmesan or any combination), along with 1/4°C ground almonds, 1 tsp dry mustard after mixing the wet with the dry ingredients.
- Rosemary & Olive Oil Crackers -- Replace canola with olive oil, add 1 tsp rosemary after adding water.
- Sesame, Poppyseed, & Onion Crackers -- Saute 1°C onion, 1 tsp salt in 1 T veg oil over med-hi heat until very brown; cool slightly, add BEFORE water. Before cutting, top the dough with 2 T. EACH poppy and sesame seeds, along with the salt.
These crackers are very nice. I made mine to dip in cheese fondue, but they taste great on their own. The technique I like for rolling out the dough is to split it into two equal portions and put each into a large ziplock bag, remove the air, seal, then roll out to the corners. Place the bags flat in the freezer for 30 minutes. Then, cut them open with scissors. Using a pizza wheel, cut crackers into desired shapes and transfer to baking sheets. Thank you for a recipe I will be making again.
Good recipe! The crackers turned out very well. I added finely chopped dried tomatoes and smoked mozzarella cheese powder. I like the step of making 12 x 12 squares before chilling. It made the rolling a snap. Thank you for posting this recipe! :)
I made these to take to a party to eat with hummus and they were easy to make and handled very well. Next time I make them, I will try one of the variations. I did use 1 cup each of wheat and white flours, then used wheat to flour the work surface which made the dough easier to handle. Thanks for posting this keeper recipe!