I’m on a little 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 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. 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 toards 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.