I used whole wheat white flour, canola oil, and I omitted the sesame seeds because I didn't have any.This is what my dough looked like:
I separated it into two dough balls because I wanted to try two different varieties of crackers. Into one of the dough balls I put lemon zest, poppy seeds, and thyme, into the other I put chopped rosemary and minced garlic. You can add herbs and spices to your cracker dough after step four in the recipe.Here's what it looked like when I rolled out the first dough ball:
Wisconsin shaped! I used a fairly big cookie cutter to cut the crackers out of this dough and they turned out okay.This is the second batch I made:
And this is what the finished product looked like:
All in all not a bad first try. They taste pretty good but I need to tweak the recipe to suit my taste. I'm going to leave off the balsamic vinegar next time, ramp up the herbs and spices that I add after step four, and roll my dough out waaaaaay thinner than I did this time. I'll also probably just transfer my dough after it's rolled out to the cooking pan and not bother with cutting out nice shapes when I get ready to bake. From start to finish this recipe didn't take very long and was fun to do.
9 comments:
Wow! I'm impressed and now strangely hungry. I say strangely since I just finished eating breakfast.
I am glad you are willing to experiment making foods you hardly ever see made from scratch anymore. This way I can be a lazy voyeur. So, do you think it was worth it, or would you just as soon buy crackers at the store?
Next make some ketchup.
It's good to be self sufficient!
Ooooh, that looks fun. Never really thought about making crackers before, but think of all the possibilities.
This is an interesting recipe. I think I'll try it. It looks like the crackers puffed up a bit after baking, which is always exciting!
How strange - I was just telling Mr SFL about my earliest baking memory. I was about 5 or 6 and decided to make crackers - I wasn't necessarily precocious so much as unattended and bored. Looked at the box, could read the words 'flour,' 'salt,' and 'water.' Results were about what could be expected. These, however, look amazing.
Looking good! Maybe you could roll the dough out on the cookie sheet and just cut little squares with a knife? Do you suppose they'd just separate while baking?
My Mom used to put random bits of pie crusts on cookie sheets and sprinkle them with cinnamon and sugar. What a treat!
I agree; ketchup next.
Wisconsin shaped dough should make crackers that go exceptionally well with cheese.
As cheesehead buddy, I claim expertise on the issue.
Dr.
You know how much I love these cooking as documentary posts. These look quite fun. The artist in me loves the shapes.
AND, by the way, I now have gosh darn Internet service in my home. I'll be back sooner than you know.
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