How to Make Crackers by Meseidy
I have a confession. I can cook—in fact, I would dare say I’m a pretty mean cook. But I’m a horrible baker.
It’s a common misconception that if you can cook, you can bake. Although that may be the case for some, it’s very much not the case for me. Seriously, one time I baked a dozen door stops. They were perfect little door stops! Problem is, they were supposed to be cupcakes.
Despite my pitiful baking skills, I can make crackers. Why? Because they are one of the easiest things to make. Trust me, if I can make crackers, you can make crackers.
Making crackers is very simple. The recipe? It’s basically a pasta recipe without the eggs. All you need is flour, water, and oil. Then add a little sugar and salt for flavor. Believe me, once you make crackers, you’ll be making your own all the time.
They’re great to make ahead in bulk for snacking during the week, or as an addition to a killer cheese board. I love this recipe because it’s so easy to customize and make your own. Change out the fat for a different flavor and add some fresh herbs or cheese. Is texture your thing? Sprinkle the crackers with some seeds to add a touch of nuttiness and crunch.
The thinner you roll the dough, the more delicate and crispier your cracker will be. But be careful because they will also bake faster. I like to make my crackers long and narrow but you can make them any shape you like. Whichever shape you choose, do your best to make all the crackers uniform so they bake evenly. Piercing the crackers is also important to keep the crackers from puffing up like little balloons.
So, are you going to make some crackers? Picture how awesome it will be to present your guests with a fabulous cheese and charcuterie board. And when they ask where you bought the crackers, you can flip your hair back and say, “Oh, these crackers? I made them myself.”
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I posted this photo a few days ago. Ladd took the pic when I was hugging Paige goodbye after we’d gotten her all moved in at college. It was wonderful and difficult, happy and bittersweet. I’ve had a few days to reflect and get myself together, and here are my thoughts as they stand now.
https://ift.tt/2vEMhWb August 13, 2018 at 09:50AM
