I’m on a bit of a cracker baking kick. Blame it on GBBO binge watching. The Cheez-Its was my second cracker recipe to, uh, take a crack at. The first was this one, Saltines. Through a number of batches I came up with the following.
- 160g strong flour
- .75 tspn baking powder
- 14g unsalted butter
- a good squirt of tomato paste
- a good shake of Italian spices (onion salt, garlic, basil, oregano, etc)
- 1⁄3 cup milk
- little olive oil
- little hot water
- coarse salt
Mix the flour, spices and baking power together. Then cut in the butter and tomato paste. Once that’s all crumbly, form a bowl and then pour in the milk. I use a big fork to mix in the dry ingredients and then knead in the rest.
Roll at pasta roller setting #3 or as thin as you can with a rolling pin. I reuse that 1⁄3 cup measure and add a bit of olive oil and the hot water and mix them up with a pastry brush. Lightly brush the upper side of the rolled out dough with the water/oil mixture and the sprinkle the salt on top.
Cut into crackers with a pizza cutter. Lay out on a baking sheet and bake for 15 minutes at 170C. Start watching towards the end and let it keep baking till they start turning darker around the edges. Depending on your oven you might need to swap the trays around as it goes; depends on hot spots in the oven.
Remove to cool and they should be crispy. If not put them back on the tray (you can just pile them up) and bake for a little longer - just keep an eye on them. They burn quick.
They keep in a sealed container for a few days. Maybe more but that’s not something I have experience with! Pop them back in the oven for a little bit if they’re a little soft and you’ll get the crunch back.