How to Make Homemade Crackers!

With all the rain we had this weekend, I was able to spend time in the kitchen!! Yeah!!

There is nothing I love more than spending an afternoon in the kitchen!

While reading blogs, I came across www.ceramiccanvas.com blog. He had made home made crackers that he had read about from a book called Turquoise by Greg and Lucy Malouf.

Don’t be intimidated if you’ve never tried a recipe like this before, neither had I and it worked the first time!

Homemade Crackers!

Here’s what you will need:

1 cup flour
1 tsp. kosher salt (I used sea salt)
1 tsp. sugar
2.5 TB unsalted butter
1/2 cup milk, plus 1 TB. for later
1 large egg

Mix of dill, sesame and poppy seed (I didn’t have any dill, so I omitted that)

I’ve actually had sesame and poppy seed for the longest time, I store them in my freezer, so I can use them whenever I want and it keeps them fresh.

Instructions:

Combine the flour, salt and sugar in a bowl. I added the butter and using my hands, just kind of broke up the butter into the flour. Add the 1 cup of milk. His suggestion was to knead by hand for 5 minutes. I used the dough hook on my kitchen aid and mixed it for 5 minutes.

Cover it with wax paper and leave it for an hour.

After the hour, take the dough ball out and divide it into 4 equal parts. Take one piece and put it on a flat surface dusted with flour. The other 3 pieces, place back in the bowl and cover until ready.

Roll out the dough as flat as you can and transfer to a cookie sheet covered with foil.

Using a pizza cutter, I just cut the dough into strips, then again to make squares.

In a small dish, beat 1 egg and the remaining 1 TB. of milk. Using a pastry brush, lightly coat the dough with the egg mixture. Sprinkle with the poppy and sesame seeds and bake at 300 degrees for about 10 minutes.

These turned out so great! Very light and crispy! Once they are fully cooled, you can store them in an airtight container. Serve with your favorite dip or tompenade!

Come back tomorrow, when I will have a video from Rouxbe cooking school to share!