Rustic Water Crackers Food

RUSTIC WATER CRACKERS

Steps:

• Preheat oven to 400°F. Mix flour and salt in food processor fitted with cutting blade. Turn processor on and add oil in a smooth stream. Once oil is incorporated, add water in a smooth stream. Once water is incorporated, form the dough into a ball. Do NOT knead. On a lightly floured surface, roll as evenly as possible, until the dough is approximately 1/16th of an inch thick. Transfer dough to a lightly floured sheet pan (alternatively: roll dough directly onto lightly floured parchment or silpat, and transfer both onto sheet pan). Bake for approximately 10-15 minutes, until lightly browned, rotating once for evenness. Remove from oven, and transfer to a cooling rack. Once cool, break into pieces as large as you prefer. Store in a plastic bag. Variations: -Use olive oil instead of vegetable oil. -Add 1 tsp pepper (or other spice/herb) for flavored crackers. -Try whole wheat flour instead of all-purpose flour. -Try varying thicknesses of dough. -Use a pasta machine to achieve very uniform thickness of dough.

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

3-INGREDIENT SEEDED CRACKERS

Steps:

• Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
• Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
• Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
• Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.