Farmhouse Fresh Homemade Crackers Food

HOW TO MAKE CRACKERS

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

FARMHOUSE-FRESH HOMEMADE CRACKERS

Steps:

• In a large bowl, mix flour and next four ingredients; set aside.
• In separate bowl, beat egg and oil, then stir into dry ingredients just until it forms a COARSE meal.
• Add the water as needed--1 tablespoon at a time--until dough comes together and can be formed into a ball.
• On lightly floured table, cut dough-ball in half (set one aside).
• Shape dough into a 12x12 square (use your hands), wrap with plastic; chill for 30 minutes; repeat with other dough-ball.
• Preheat oven to 375; lightly oil TWO baking sheets, then dust with flour.
• Roll out one dough square (retain it's shape as best you can), to a thickness of 1/8 to 1/4-inch thick throughout.
• THINNER will be crispier, more delicate.
• THICKER will be heartier, hold up to heavier toppings or dippings.
• Lightly prick every half-inch or so--all over--then sprinkle with additional salt, pepper or other flavorings (see variations below), then roll once or twice more--very lightly to press toppings into the dough.
• Cut the dough into desired shapes --
• -- One-inch squares for tiny snack crackers.
• -- Two x three for appetizer crackers.
• -- skinny "straws" for breadsticks.
• -- Six equal pieces for "flatbread" crackers.
• -- Cookie cutters for round, stylish, uniform shapes.
• Transfer to prepared baking pans; bake for 8 - 20 minutes (thickness depends).until uniformly browned.
• Check crackers after 8 minutes; ones along the edge may be ready sooner.
• Cool completely, store in an airtight tin.
• These will also freeze nicely; defrost at room temp for 2 hours.
• VARIATIONS:.
• Cheese Crackers -- add 3°C shredded cheese (Cheddar, Asiago, Parmesan or any combination), along with 1/4°C ground almonds, 1 tsp dry mustard after mixing the wet with the dry ingredients.
• Rosemary & Olive Oil Crackers -- Replace canola with olive oil, add 1 tsp rosemary after adding water.
• Sesame, Poppyseed, & Onion Crackers -- Saute 1°C onion, 1 tsp salt in 1 T veg oil over med-hi heat until very brown; cool slightly, add BEFORE water. Before cutting, top the dough with 2 T. EACH poppy and sesame seeds, along with the salt.

HOMEMADE GOLDFISH CRACKERS

Steps:

• Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
• Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
• Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
• Roll the dough out on a cookie sheet to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.).
• Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
• Bake at 350 F until golden and crisp - 15 to 20 minutes.

CORN CRACKERS

Steps:

• In a large bowl, mix first 6 ingredients.
• Pour boiling water over this and mix well.
• Then incorporate egg, butter, and cheese.
• Drop by tablespoon onto a parchment lined baking pan, spread thin w/ a flat knife and bake 325 for 20-25 minutes.
• Allow to cool 30 minutes.