The boy and I have both been under the weather, so tonight is vegetable soup night. But I don’t like most soups without crackers, and the cupboard is bare. In keeping with my interest in avoiding pre-made, prepackaged food, I took the der intartoobs to find a resolution to my problem. Enter Stresscake for the win. I followed the recipe with a few exceptions: my butter was salted, I used a hair more water (often a necessity here in Arizona), and my cooking time was reduced.
The result? Sodium laced crack. Great for dipping into hummus. Gonna be great with soup – if they make it that far! I used a food processor and a pasta machine to make this recipe easy.
- 1 Cup unbleached all purpose flour
- 2 Tablespoons butter, melted (surely coconut butter/oil could be used. I’ll try that next time)
- 1/3 Cup water
- 1/2 Teaspoon fine salt
- water and sea salt
Add the flour and salt into the food processor and pulse. If you lack a food processor, sift or mix well in a largish bowl. Drizzle in the melted butter and pulse until a coarse meal is formed. Again, no processor, you gonna have to work a bit. Use a strong fork, I say. Drizzle in the water and continue to pulse (or mix). My dough never came together properly. It looked like cornmeal. I dumped it out on a lightly floured cutting board and worked it by hand into a dense dough. I added a hair more water to hold things together – it was just too crumbly. I then worked it thoroughly by hand until I had a smooth dough ball. Let rest for an hour, covered.
Line at least 2 cookie sheets with parchment paper and preheat oven to 400° F. Cut the dough ball into 4-6 thin (less than an inch) medallions. If you have a pasta machine (and you should get one if you don’t – they rock) run a medallion through starting with 1 and work it progressively all the way to the thinnest, 7. If no machine, bust out the rolling pin and make that stuff as thin as you can get it.
Cut into shapes of your desire. Try to maintain consistency or your small bits will burn before your big bits are done. Place them on the cookie sheet in a single layer and brush lightly with water. Sprinkle lightly with sea salt. My salt was very coarse, so I smashed it up in a mortar.
Pop ’em in the oven and set the timer for 7 minutes. Get cracking on your next medallion of dough. Keep rocking until all your dough has been crackerized.
I found that 7 minutes was perfect. Keep an eye on yours and pull ’em out as they become golden.