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Home-made crackers

November 26, 2011

I made salmon dip and tuna dip recently for a potluck affair, and needed some crackers to accompany the dips, but I HATE  serving store-bought anything when I contribute food to a potluck occasion. I feel like what I share should be made with love. Not purchased someplace else. Hence, to go with my dips, I made savory crackers.

To be honest, making crackers is a time-consuming, neck-straining process and it is unlikely I will ever make them again. But, just in case I want to again, I documented the recipe I used.

Home-made crackers are fairly simple to make. It just requires time and patience.

Ingredients:

1 cup whole wheat flour
1 cup all-purpose or white flour
¼ cup wheat germ
¼ cup ground flax seed
1 tsp garlic powder
1 tsp paprika
1 tsp salt
2 tsp dried rosemary
1 tsp dried thyme
1 tbsp brown sugar
½ cup (or 1 stick) butter
1 cup water
extra white flour for dusting

Equipment/Materials:
pastry mat or lots of counter space to work
parchment-lined cookie sheets
pizza cutter or other utensils to cut crackers
mixing bowl
rolling pin

Directions:
1. Sift all the dry ingredients together in your mixing bowl.

2. Cut in the butter until the dough resembles course crumbs.
3. Add water and knead until dough holds together.
4. Transfer dough to your work surface. Divide the dough in half and set one half aside. Dust some flour on your work surface and work with dough until it is no longer sticky. Roll out your dough until about ⅛ inch thick (or thin, shall I say). The thinner your dough, the crispier your crackers will be (though the more likely it will burn when baking).
5. With your pizza cutter, cut the dough into small squares (about 1×1 inch).
Transfer to parchment-lined cookie sheets and sprinkle some fresh coarse salt over the tops.
6. Bake for 12-15 minutes at 375 degrees or until crisp. Repeat with other half of the dough.

There you have. Easy, home-made savory crackers!

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