Recipe Going nuts over crackers

Discussion in 'Recipes' started by Falcon15, Dec 1, 2014.


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  1. Falcon15

    Falcon15 Falco Peregrinus

    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.
     
    Last edited: Dec 3, 2015
    Sapper John, ghrit, Motomom34 and 2 others like this.
  2. vonslob

    vonslob Monkey++

    Thanks i will give it a try
     
    Falcon15 likes this.
  3. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    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
     
    Falcon15 likes this.
  4. Falcon15

    Falcon15 Falco Peregrinus

    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.
     
  5. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    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.
     
  6. Falcon15

    Falcon15 Falco Peregrinus

    Motomom34 likes this.
  7. ghrit

    ghrit Ambulatory anachronism Administrator Founding Member

    Get a pizza pin rather than regular, more useful (in my kitchen anyway.)
     
    Motomom34 and Falcon15 like this.
  8. Falcon15

    Falcon15 Falco Peregrinus

    Motomom34 likes this.
  9. VisuTrac

    VisuTrac Ваша мать носит военные ботинки Site Supporter+++

    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.
     
    Sapper John and Falcon15 like this.
  10. VisuTrac

    VisuTrac Ваша мать носит военные ботинки Site Supporter+++

    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.
     
    oldawg and Falcon15 like this.
  11. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    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.

    SH-Premium_-cracker-tin.
     
    DarkLight likes this.
  12. DarkLight

    DarkLight I self identify as a Blackhawk Attack Helicopter! Site Supporter

    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.
     
    Motomom34 likes this.
  13. kellory

    kellory An unemployed Jester, is nobody's fool. Banned

    I will bet Tupperware has a replacement version.
     
  14. VisuTrac

    VisuTrac Ваша мать носит военные ботинки Site Supporter+++

    these are still available .. ;)
    [​IMG]

    I don't know how many I opened that had sewing kit in them before finding cookies as a kid.
     
    Last edited: Dec 3, 2014
    Motomom34 likes this.
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