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Homemade Crackers

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Talking to my boss about the forthcoming diary and his realization that we only have TWO more weeks until Christmas was voiced in a stunned manner.

Yes, so so close. That also means the end of the year is ever impending and my brain turns to mush at that truth so I’m choosing to ignore blissfully.

Meanwhile, I tried my hand at homemade crackers, these are for the savory people in your life that you want to gift something handmade to. They don’t last too long, however, if you hand them to a savory lover than they will surely be gone rather quickly because of how addicitvely good they are.

Admitting that I finished some of these off while I was cooking my dinner last night is not something I do lightly.

For us sweet tooth lovers we all know people who don’t get the love of or obsession with, all things sweet, they freely admit that like it’s fine. Like there is nothing wrong with their tastebuds. It always seems a little too good to be true when I hear someone say ‘I just don’t care about sweet things’. No matter how tempting an entire display of cakes may be they turn their nose the other way. Usually leaving me staring in amazement and a little disappointment as I just don’t want to eat it all on my own – sharing cakes is apart of what makes life so beautiful.

Homemade crackers are perfect for those people. They can dip these rectangle delights in pate’s and hoummous and layer as many cheeses on these crunchy little crips as they can possibly want.

It will fill them with glee a little box of these accompanied by some dips, spreads and cheeses if you are so kind.

Or you could simply eat them on your own, smothering with sweet toppings or chutney’s with a thick slice of camembert.

Oh and these are beautifully vegan also.

Homemade Crackers
Adapted from TheKitchn
Makes 100 crackers

Ingredients:
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
1/2 cup seeds/topping of your choice (I used 1/4 cup linseed’s and 1/4 cup mulled sunflower and pumpkin seeds)

Directions:
Preheat the oven to 230°C/450F and sprinkle a light layer of flour onto a baking tray. Set aside.

Place the flour, sugar, salt into a bowl and mixing to combine. Create a well in the center and add in the oil and water mixing until it is a smooth dough.

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Separate the dough into two pieces and set one aside. Lightly flour a working bench and roll the dough into a rectangle from the center outwards. Roll until it has reached 1/8 inch thickness or thinner, if preferred.

Cut into rectangles and prick with a fork to ensure they don’t puff up. Lay onto the baking tray, lightly brush with water and sprinkle with a portion of the seeds and place in the oven for approximately 10-15 minutes, until lightly browned (note: it took only a few minutes to go from very slightly brown to well browned so keep an eye on them to ensure they aren’t burned).

IMG_1852Remove from the oven and set aside to cool completely. Continue with the remaining dough until all are baked.

Once cooled they will be crisper then first out of the oven and will keep in an airtight container for 3-5 days.

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