Recipe type: snack,appetizer
Author: Jillian
Serves: 6-10
- 1 cup unbleached all purpose, white whole wheat, or whole wheat flour
- 1/2 tsp sea salt
- 1 1/2 Tbsp grapeseed oil, melted butter, or extra virgin olive oil
- 4-8 Tbsp cold water(dough should be holding together and might be a bit shaggy but not sticky)
- 1 Tbsp rosemary, chopped finely(optional)
- 4 leaves fresh basil, chopped finely(optional)
- 1 tsp coarse sea salt or kosher salt for sprinkling over rolled out dough
- Preheat oven to 400 degrees F.
- Place 1 cup of your favorite flour in medium bowl
- Place salt in bowl and stir to combine
- Add grapeseed oil, melted butter, or extra virgin olive oil to bowl
- Stir and mash around with fork until fat and flour mixture become little tiny balls throughout bowl
- Add 4-7 Tbsp cold water(start with 4 and add until you get desired dough)
- Stir with fork to combine
- Add herbs if desired
- Knead with hand/fist in bowl til dough forms a ball
- Place dough ball on parchment paper, or Silpat
- Roll out on flat surface til dough is rectangular and as thin as you can get it(about 1/8 inch thick, takes a little work)
- Lift parchment, or Silpat onto sheet pan
- Use a fork and prick surface of dough all over
- Use a pastry cutter, or sharp knife and cut crackers into squares or diamonds or whatever shape you desire
- Sprinkle salt over top of crackers and lightly pat salt in with flat palm
- Bake for 10-15 minutes or until golden, rotating pan half way through
- Let crackers cool on sheet pan
- Break crackers apart, and enjoy
- Crackers will keep for 3-4 days in an airtight container, yet ours usually get eaten within a day or two
Recipe by Food Filled Life at http://foodfilledlife.com/2012/09/30/crispy-crackers/