Recipe modified by Sue Davis, Kingfield, Maine
Homemade Artisan Crackers
Recipe By: Jennifer Ranger.
“Making your own artisan crackers is extremely easy, and so tasty that they’re well worth the effort! Wrap them up in a clear bag tied with a pretty bow for gift giving that is sure to impress. Who makes their own crackers? (Adjustments by Susan Davis are built into the Directions. Total time, start to finish: 20 minutes if making up recipe only for baking later; 1 & ½ to 2 hours if baking off the entire recipe. I use two ovens: a counter-top Breville convection oven and a regular oven, cutting it to under an hour. Easy peazy!”
3 cups all purpose flour
1/4 cup flax seeds
1/4 cup sesame seeds
1/3 cup chia seeds
1 1/2 teaspoons baking powder
1/2 tsp salt
1/3 cup flaxseed meal (ground flaxseed)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground dried chipotle pepper
1/2 cup Earth Balance butter
1 cup water, or as needed (1/2 cup if using gluten free flour
2 Tbl olive Oil
SPECIAL TOOLS: Parchment paper which I use over and over until it’s really done!, pizza cutter, rolling pin or ideally a pasta maker or kitchen aide pasta attachment, set at about 3/32 inch thickness.
1. Preheat oven to 430 degrees F convention oven or 450 degrees in a regular oven. Use Parchment paper instead of grease for baking sheets.
2. Combine well dry ingredients, flour, flax seeds and meal, sesame seeds, chia seeds, baking powder, salt garlic powder, onion powder, and dried chipotle pepper powder. Cut butter thoroughly into flour mixture with a pastry cutter.
3. Stir water and olive oil into the butter/flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl.
4. Divide dough into portions to roll out with the rolling pin think enough to put pieces through pasta maker or roll small sections to about 3/32rds thickness. Roll between sheets of parchment paper. (A pasta making attachment on a Kitchen Aid mixer might work well too. Cut with a pizza cutter. Salt the top with course salt (kosher or sea salt). Slide the parchment paper onto the cookie sheet.
5. Bake in the preheated oven until crackers are golden and crispy, 10 minutes in the convection oven, about 13 minutes in a regular oven. Transfer, still on the parchment paper, to a wire rack to cool completely.
For gluten free, Bob’s Red Mills all purpose baking flour or your choice of substitutes should work. You may need xanthum gum to make it anything but powder. The seeds and spicing should carry the substitute easily.
I make the dough hours or a day ahead, which allows it to rest; it makes baking off much easier too.
Dough can be refrigerated for a week and/or frozen. Just make SURE the dough is room temperature before rolling out or it’s a serious workout and might not turn out the way you want.
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