Recipe Going nuts over crackers

As a follow up to my show last Sunday, as promised, I am posting my wife's recipe for crackers. She got it from someplace, and adapted it to her use. Enjoy:

Makes about 100 crackers
What You Need
Ingredients
3 cups whole grain flour
2 teaspoons sugar
2 teaspoons salt
4 tablespoons melted coconut oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt, 1 tsp dried onion bits, 1 tsp dried minced garlic

Equipment
Mixing bowl
Measuring cups and spoons
Sturdy spoon or spatula
Rolling pin
Pastry brush
Pizza cutter or sharp knife
Baking sheet
Dinner fork

Instructions

Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.

Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.

Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.

Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.

Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters,

Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

Extras
Other Ideas for Toppings: dried herbs, chili powder, Italian herb mixture

Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles coarse cornmeal. Proceed with adding the oil and water as directed.

 

Thanks i will give it a try

 

This seems quite easy. I like the variations. I have all the ingredients normally, just will need to get a few of the equipment items.

Thank @Falcon15 & Mrs. Falcon

 

You can make do with what you have on hand. What do you think you will need to get @Motomom34? I can suggest alternative tools from your kitchen.

 

Rolling pin, pastry brush and I can use a knife because no pizza cutter. BTW- I know it is shameful that I don't own a rolling pin but I don't.

 

No rolling pin? Wooden dowels work best.
Also:
Substitute Rolling Pin

 

No pastry brush? No problem.
Simply Piee: Don't want to spend money on a pastry brush? Try this!

 

grandma's recipe:

2 t dry yeast
2 c warm water
4- 4 1/2 c rye flour, plus extra for kneading and rolling
1 1/2 t salt

425 for 15 or so minutes. Then hang it in the sauna to completely dry out (no steam, mind you) until it's as hard as cured concrete.

If you have bad teeth, you'll know after you take a bite.

I prefer to use it to sop up soup, stew and chili .. that way my chompers don't get busted.

 

I should mention, grandmas hardtack could probably last forever. I ate some that was in a tin in their cupboard while cleaning out their house about 2 years after their passing. Yep, still tasted that same. tasted like cardboard with the texture that was a cross between particle board and drywall but not nearly that soft.

 

That is one thing I have been looking for is one of those old Premium cracker tins. They worked so well, unsure why they stopped making them but I would love one. I think the tin stored crackers better then baggies.

 

They stopped making them because they cost too much and substantially more than a cardboard box, even when using "100% post-consumer recycled" materials. I know, you bought one and then refilled from the cardboard box but most companies are all about minimizing the number of products and/or types of packaging they have to maintain.

I remember we had one of those tins growing up from before my parents were married (got it from grandma) and yeah, it was great. Lived in a number of places that were humid but never had an issue when they were stored in the tin.

 

I will bet Tupperware has a replacement version.

 

these are still available ..


I don't know how many I opened that had sewing kit in them before finding cookies as a kid.