Homemade Crackers
From the blog For Love of the Table
2 c. all-purpose flour
1/2 t. salt
1/2 t. baking powder
4 T. chilled butter, cut into small pieces
1 T. olive oil (optional—the oil softens the crunch...if you prefer crisper crackers, leave it out)
1 egg
1/4 c. milk
Seasoning (see below)
Olive oil for brushing
Kosher salt (or a medium coarse sea salt) for finishing
In a medium-sized bowl, combine the flour, salt and baking powder along with any dry seasonings. Rub the butter into the dry ingredients until the mixture looks like cornmeal. If using the tablespoon of olive oil, add and rub in. Whisk together the egg and 3 T. of the milk. Add the egg mixture to the dry ingredients, stirring with a fork to form a soft dough. Add the remaining tablespoon of milk if the dough is dry. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do.
Alternatively, place the dry ingredient in a stand mixer and paddle on low to combine. Add the butter and oil and paddle until the mixture resembles cornmeal. Add the egg and milk and mix until the dough comes together in clumps.
Wrap the dough in plastic wrap, pressing into a thick disk. Chill for at least 30 minutes.
Divide the dough into 4 to 6 pieces and roll out each piece thinly (1/16-inch or so)—if you like, use a pasta machine. Prick sheets of dough all over with a fork. Chill sheets if time.
Transfer the rolled out pieces of dough to an oiled baking sheet. Brush with oil and sprinkle with salt. Bake in a 350° oven until golden and crisp—about 12 to 15 minutes. Let the crackers cool. To serve, break the cracker sheets into irregular pieces—large or small, as you prefer.
For cutout crackers, divide dough into two pieces. Roll each piece thinly. Chill. Stamp out crackers with a cutter of your choice (I use a 2-inch round fluted cutter) and transfer to an oiled baking sheet. Prick each round two or three times with a fork, brush lightly with oil and sprinkle with salt. Bake as for sheets. Re-roll scraps once. Makes about 6 dozen 2-inch crackers.
Seasoning ideas:
Minced fresh herbs—sage, basil, rosemary, etc.
Dried herbs
Various spices: curry powder, cumin, garam masala, etc.
A few favorites: Dill and lemon zest; Minced rosemary and a generous grinding of black pepper; Minced garlic, parsley and lemon zest; Ground fennel seed and saffron (dissolve the saffron in a tablespoon of hot water and add with the liquid—reduce milk by 1 T.)
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