Super-Easy, Crazy-Delicious, Better-Than-Buying-From-The-Store Cracker Recipe
You'd be hard-pressed to find someone with something against this staple snack, and, if you did, you certainly wouldn't want to hang out with them. Crackers have been around for quite some time, seen early on as a longer-lasting substitute for bread to be used in religious sacraments, as well as in nautical or military settings.
I, not having much of a sweet tooth, love crackers for their crunch and savory qualities. What I don't appreciate, however, is the prices I've begun to see at Ye Olde Food Lion and elsewhere, where a box can easily total around five dollars.
Thus, I have provided here my easy method for make-it-yourself crackers.
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp rosemary, (optional)
- 2 tbs olive oil
- 1/2 cup water
- Set your oven to 450. Flour your rolling pin, table top, and baking sheet.
- Combine flour, salt, sugar, and rosemary.
- Stir in olive oil and water until the mixture becomes a dough. Set the dough on your floured table surface, and form it into a squarish shape.
- Roll out the dough as thinly as possible.
- Dab the dough surface with water, and sprinkle with salt.
- Cut the dough into squares. Transfer onto cookie sheet. Prick each square with a fork.
- Back for 12 minutes, or until golden brown.
Start by mixing together the dry ingredients. This includes the flour, salt and sugar. I also added in about a teaspoon of rosemary, because it's the herb of the gods. You may skip that step or add something else, like fennel, poppy seeds, etc.
Stir in the olive oil and water until it starts to stick together to form a ball. If it's too gluey, throw in a little more flour to make it stick together better.
Congrats! We've made dough!
Put your ball of dough onto a heavily floured surface. Mash it around a little until it is roughly the shape of a square.
Roll out the dough into as thin a layer as possible. It will resist you on this, so you will need to practice being an assertive person. Once you're rolled it out, you can cut it into a nicer-looking square and either save the scraps to roll out later or discard.
Brush the dough lightly with water, so that your topping will more readily stick to it. Sprinkle some fancy salt over the top.
Your dough squares will not want to part from one another, so assure them that they are all going to the same place and move them to your floured baking sheet.
Crackers need holes so that they don't puff up too much in the oven. Prick your dough squares with a fork, Julius Caesar-style (in secret, many times, for the good of the Republic).
Bake those suckers at 450 degrees until they are a satisfying golden-brown. This should be about 12 minutes.
Let them chill out and cool off.
Enjoy your creations!