Saltines

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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.

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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.

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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.

 

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