We used the cracker recipe in How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food, which has been one of my most-used cookbooks since I got it a little over a year ago. What it boils down to is this:
- you mix flour, butter or oil, water, salt (and other things you might want--spices, nuts, etc.) in the food processor
- you roll out the dough into one big piece as thin as a cracker
- you score it with a knife to make it easily breakable into nice cracker shapes
- you bake it
- after it's cooled, you break the crackers off the big chunk
Here's the raw dough, scored with a knife:And here's that same dough, baked--now a cute, crispy sheet of crackers:
Here's a chick sneaking cheese while the crackers cool: mozzarella, gouda, and a homemade herbed goat cheese, inspired by this. A random assortment, I know, but it's what we had in the fridge.
And here they are! Our imperfect but delicious crackers:
Making crackers from scratch is so worth the effort. The batch yielded about the quantity of crackers you'll get in one of those pricey specialty/organic boxes of crackers for a FRACTION of the price. And there's no comparing the taste of fresh, straight-from-the-oven crackers to those that have been sitting in a cellophane bag on a store shelf. Of course, the fact that I know exactly what is in them is also a bonus.
So my challenge to you for this weekend is to make your own crackers! I promise you won't regret it.