October 25, 2013

Everything Crackers

Last month I made this Everything Hummus, and this month I made its counterpart from How Sweet It Is. These are flavorful crackers, but they do look a bit odd decked out with all the toppings. I followed the recipe fairly closely, but my crackers ended up being quite thick and taking much longer to bake. If you want thinner crackers that bake faster, split the dough into two before rolling to bake on two separate cookie sheets.

They're decent but probably not a repeat for me. 

Everything Crackers
1 cup wheat flour
1 cup flour
1/4 tsp. salt
1 tsp. sugar
1 1/2 Tbsp. cold butter
1/2 cup milk
1 egg, beaten
2 Tbsp. poppy seeds
2 Tbsp. sesame seeds
2 Tbsp. minced onion
1 Tbsp. garlic, minced
1 tsp. sea salt
1/4 tsp. freshly cracked black pepper

Preheat oven to 350°F. In a food processor, pulse flours, salt and sugar until combined. Add in cold butter, and pulse until mixture is combined into course crumbs. Stream in milk while pulsing the processor until the dough forms.

Form dough into a ball with your hands, and chill in the refrigerator wrapped in plastic for about 30 minutes.

Flour surface and a rolling pin, and roll out chilled dough until it is very thin. Gently lift dough and place it on a baking sheet (or roll directly onto a Silipat for easy transfer).

Beat egg in a small bowl, and brush onto dough. Sprinkle with seasonings, and then lightly press to make sure they adhere.

Bake for 5 minutes, rotate pan, and bake for 5 minute more. Check crackers, and bake in 3-minute intervals until crisp and golden brown. Makes

No comments: