I found a recipe years ago for home made crackers. The basic recipe is as follows.
WHOLEMEAL CRACKERS
2 cups wholemeal flour
1 2/2 tsp baking powder
50g very cold water
1/2 c butter
1/4 c sesame seedss ( optional)
2 Tbsp grated parmesan
salt to taste.
Place all ingredients in the processor other than the water. Process until the ingredients are blended. Add the water in a steady stream, stopping when it forms a dough.
Roll out thinly on a floured board then cut in to squares.Pile dough scraps on top of each other, then roll out again. ( do not push together to form a ball).
Bake at 190 0c (375 of for 10- 15 minutes.
As I am a flavor freak and loath following the rules, I use the measurements above and then add all kinds of things. Chopped garlic, feta,tasty cheese , fresh thyme, oregano, sometimes basil and sun-dried tomato, a pinch of curry powder or chilli, Moroccan seasonings, chicken stock, smoked paprika.. what ever takes my fancy at the time.
So long as you roll them really thin, just a few mm thick, prick them with a fork, turn them half way through baking. You can't really go wrong.you can tell when they are totally cooked when there is no resistance in the middle of each cracker. Remember you want crunch when they have cooled.
Here are some images of this mornings batch.
WHOLEMEAL CRACKERS
2 cups wholemeal flour
1 2/2 tsp baking powder
50g very cold water
1/2 c butter
1/4 c sesame seedss ( optional)
2 Tbsp grated parmesan
salt to taste.
Place all ingredients in the processor other than the water. Process until the ingredients are blended. Add the water in a steady stream, stopping when it forms a dough.
Roll out thinly on a floured board then cut in to squares.Pile dough scraps on top of each other, then roll out again. ( do not push together to form a ball).
Bake at 190 0c (375 of for 10- 15 minutes.
As I am a flavor freak and loath following the rules, I use the measurements above and then add all kinds of things. Chopped garlic, feta,tasty cheese , fresh thyme, oregano, sometimes basil and sun-dried tomato, a pinch of curry powder or chilli, Moroccan seasonings, chicken stock, smoked paprika.. what ever takes my fancy at the time.
So long as you roll them really thin, just a few mm thick, prick them with a fork, turn them half way through baking. You can't really go wrong.you can tell when they are totally cooked when there is no resistance in the middle of each cracker. Remember you want crunch when they have cooled.
Here are some images of this mornings batch.
