Crackers
Ingredients
Garlicky goodness crackers
- 100 gr plain flour
- 40 gr butter
- ½ tsp baking powder
- 1 tsp garlic
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp water
Burning cayenne crackers
- 100 gr plain flour
- 40 gr butter
- ½ tsp baking powder
- 1 tsp chili flakes
- ½ tsp cayenne pepper
- ½ tsp smoky paprika powder
- ½ tsp salt
- 2 tbsp water
Cheese-less cheesy crackers
- 100 gr plain flour
- 40 gr butter use a vegan butter for a vegan version
- ½ tsp baking powder
- 2 tbsp nutritional yeast flakes or powdered parmesan
- ⅛ tsp turmeric powder optional
- ½ tsp salt
- 2 tbsp water
Instructions
- Add the flour, baking powder, and spices to a bowl. You won't need a very big bowl unless you want to double or triple the recipe.
- Weigh and cube the butter and add to the bowl with the dry ingredients. Sometimes I don't feel like cubing my butter, so I just slice it in slabs and pick off bits with floured fingers.
- Rub the butter into the flour until it resembles breadcrumbs or coarse sand.
- Add the tablespoons of water and mix it so that it forms a ball.
- Roll out the dough as thin as you can for the crispiest crackers, you want to be able to see your hand through it. If you roll them out thicker, they will be less crispy, but no less delicious.
- I like to use my pasta machine to roll out the dough, I start at nr 0 on the pasta machine and work my way up to nr 5 in thickness. But I've also made them plenty of times with only my rolling pin.
- Cut the crackers out with a cookie-cutter that is about 6 cm in diameter.Place them all on a tray, they don't need a lot of room in between them but do make sure they don't touch.
- Prick them all with a fork, this will make sure you don't get weird air pockets in your crackers and ensures they stay flat and crispy.
- Bake them at 210 °C/410 °F in a preheated oven for 5 minutes.
- Enjoy them fresh from the oven or save them in a tin for a couple of days so that you can enjoy them while you're watching a film on the sofa.