A cool, gloomy day outside and warm hearty chili simmering away in the crockpot. One of those days you want to curl up in a cozy sweater, tea in hand and do some reading. But how about after a little reading, we make some home made crackers to go with that chili that’s permeating the air.
1 cup white flour
1 cup multigrain flour (I used 9 grain)
1/4 tsp salt
2 Tbsp softened butter
3/4 cup milk (approximate)
Combine both types of flour and salt in a bowl and mix until combined. Cut in butter until the mixture looks like breadcrumbs.
Add milk a bit at a time until it forms a soft dough. It should not be sticky. Depending on the multigrain flour you use, you may find 1/2 cup of milk is all you need.
Divide the dough into two or three depending on the size of your baking sheet. Roll the dough directly onto an ungreased cookie sheet (I used stoneware), as thin as you can possibly get it. Use a jam jar or wine bottle if your rolling pin doesn’t fit. Cut into crackers directly on the pan. I used a pizza cutter. Use a fork to poke holes in each cracker.
*If you wish to add any extras to your cracker such as poppy, sesame or flax seeds, herbs etc, sprinkle them over the dough AFTER it has been rolled paper thin, then roll over them with your rolling pin so they get embedded in the cracker.
Bake in a 325F preheated oven for 20-30 minutes, or until nicely golden. The timing can vary greatly depending on how thick or thin you roll the crackers, so the time is only approximate. I did a batch that was a little thicker to eat with our chili dinner and they took 40 minutes. If unsure, remove one cracker, let it cool and snap it to see if it’s the crispness you want. If they are not browning enough for you, you can up the temp to 350F near the end of the baking time to help them brown further.
For some other flavour combinations, try these;
Rosemary and sea salt
Oregano and parmesean
Black pepper and lime (zest)
Herbs de provence… ooh that would be good with some goat cheese….