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Saturday, May 12, 2012

Homemade Wheat Crackers

These are not a light, super crispy saltine-like cracker. That's important only after you understand that I set out to make a saltine cracker for my sick beau.

The crackers are still good, they just turned out more like a wheat thin. A tasty, tasty wheat thin. Using white wheat lour instead of all purpose white flour deepened these crackers in appearance, depth and flavor.

This really couldn't be a simpler dough and process. The most difficult part is rolling out the dough as it tends to be on the crumbly side, unless you added a pinch too much water, then the dough might be on the soft side. Just have patience. And remember that little cracks in the final product makes it look more rustic.

Homemade crackers are a nice break from processed food, as long as you don't mind eating flour and butter. Try your hand at a homemade cracker, it will make you feel fat and happy even if your'e not feeling under the weather.

Fat and Happy Food Blog Tips and Techniques: Use a pastry or pizza cutter instead of a knife for easy dough cutting.

Homemade Wheat Thins
Whole Wheat Crackers

1 cup white wheat flour
1/4 tsp salt
1/2 tsp baking powder
3 tbls melted butter
1/4 cup ice cold water 

Cracker topping: Course sea salt and Parmesan cheese, finely grated

Add the flour, salt and baking powder to the food processor, pulse a few times to combine. Add in the melted butter and pulse together until small crumbs form.

Slowly add a few tablespoons of water at a time while pulsing until the crumbs form a dough; you may not need all of the water. This dough should be slightly crumbly so try to avoid adding too much water.

Place the dough, crumbs and all, on a sheet of plastic wrap, tightly wrap it up and let it rest in the refrigerator for at least one hour.

Preheat the oven to 325 degrees; cover two cookie sheet pans with parchment paper. You can roll the dough as one large piece, but I found breaking the dough into two pieces was more manageable. Flour the rolling surface and roll the dough as thin as you can get it. The edges may crumble or tear a bit, you can try to pinch them lightly together; I pretty much let the edges be and give character to my crackers.

Cut the dough into small squares by first cutting lines horizontally through the rolled out dough about 1- 2 inches apart and then vertically at the same width. Think of the classic Wheat Thin cracker size. Use a thin metal spatula to transfer the crackers to the parchment lined pans. Repeat with the remaining dough.

Sprinkle the tops of the crackers with salt and Parmesan cheese if desired. Bake for about 10 - 15 minutes, but test one for doneness. Remember the crackers will become slightly crispier as the cracker cools.

Remove from the oven, cool on the pan. Enjoy. Store extras in an airtight container.

Yield: roughly 4 dozen mini crackers.

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