Saturday 30 November 2013
Homemade Whole Wheat Crackers
I recently picked up some locally milled wheat flour at Watson's Mill in Manotick. What a difference it makes to have fresh flour instead of what I usually use ... that stuff in the grocery store that's probably been around a year or two.
These crackers are easy to make and both tastier and more nutritious than anything I can buy at the store. This recipe makes about 30 3-inch crackers.
Ingredients:
2 cups whole wheat flour
1/2 tsp kosher salt
3 tsp baking powder
1/4 olive oil
2/3 cup water
Blend together flour, salt and baking powder in a bowl. Add olive oil and mix in. Drizzle in the water and stir just until combined.
Knead on a flour surface briefly until somewhat smooth.
Separate into 4 pieces. Cover with a towel and let rest about 15 minutes. Then use a pasta roller or a rolling pan (I used the rolling pin) to roll the crackers as thin as you'd like - I tried to go about 1/8 inch thick, but probably was a bit thicker. Cut rounds with a cookie cutter, or just cut pieces with a pizza cutter or knife. I used a cookie cutter, but then cooked some of the leftover pieces in various shapes as well.
Sprinkle with kosher salt. Bake at 350 degrees F for about 25 minutes until crisp and browned. Check regularly in the last few minutes to ensure they don't burn!
Here I've served them with some treats purchased recently at a local craft fair: a raw cow's milk cheese made in Elgin Ontario (Bushgarden Farmstead Cheese) and a pepper jelly that is possibly the spiciest I've ever eaten (Kawalsa Strawberry Habanero Salsa).
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