The world is driving me crackers, so I thought I should make some. I have never made any, but figured they should be easy to do, and produce something of some value. If you can roll out a pie crust, you can make crackers. As with pasta, I think the key is to let the dough rest wrapped in plastic for about 30 minutes or more. It is very easy to roll out if you keep your pastry surface lightly floured and flip the dough periodically.
Lately, I have been in a cornmeal mood, meaning cornbread, polenta and so on. I have lot on hand, so I looked up recipes for crackers with cornmeal. The one I settled on is the following:
Parmesan Corn Crackers
1 c. flour
1 c. cornmeal
1/2 c. grated Parmesan
3 T. soft butter
3/4 t. salt (I thought it was too much after tasting the crackers)
3/4 c. cool water
herbs for topping
Preheat oven to 400 F. Use two large cookie sheets.
Mix together the flours and cheese and (optional) salt. Cut the soft butter into the flour mixture, mushing between fingers or using a pastry blender until consistent in texture throughout. Using a fork, slowly mix in the water from the center. When it is ready, you should have a rather soft ball of dough. Knead for about 5 minutes on a lightly floured board.
Cut dough into 2 or 4 pieces (depending on the surface you plan to roll the crackers out upon), and wrap in plastic. Let rest for at least 30 minutes.
On your floured surface, roll out dough until 1/8 inch thick with your rolling pin. Add some powdered herbs to surface and press in with one or two more rolls. Flip the cracker dough routinely to prevent it from sticking to the board, adding extra flour to the board if necessary. Dust your rolling pin, too.
Before cutting, prick with fork. If you forget, and cut the crackers first, go back and prick the crackers. You need this to help them bake properly. You can cut them into about 2×2 inch squares, or rectangles, or whatever your like. Maybe hearts for Valentine’s Day? I used my pizza cutter and all was well.
Using a spatula, remove crackers to cookie sheets. Bake about 10-15 minutes, or more if necessary, depending on thickness of cracker. Check your oven about half way through and change the pans on the racks. (My first batch burned as the heating element is on the bottom, and the crackers are quite thin.) I backed two pans at a time, twice.
Cool on wire racks. Store in container and eat with . . . whatever!
Altogether, it took about two hours to make these.