I stumbled upon this idea of making crackers when I was perusing through my How to Bake Everything cookbook. There’s a whole section on how to make all different kinds! Whaaaat?!?! It felt like such a refreshing and fancy idea I had to try it. Plus, it’s actually pretty simple! Bonus! So this is the first episode of Crackers, and I’m SO excited to make more! Just think, you’ll look so fancy putting out homemade crackers at a party. AND you can customize the flavor if you want!
Recipe:
Ingredients:
1 c flour
1/2 tsp salt
1/2 c vegan cheese
1 tsp onion powder
2 tbsp cold vegan butter
Directions:
If you have one, place a baking stone in the middle of the rack in the oven
Preheat the oven to 400 F
In a food processor, blend the all the ingredients together until well combined
Add 1/4 c water to the dough and mix again
Keep mixing the dough and adding water a tbsp at a time until the dough sticks together but is not sticky
Line the counter with some parchment paper then lightly sprinkle flour on top
Place the dough onto the parchment paper and kneed until the dough is smooth be careful not to over kneed)
Cut the dough in half
Roll out half of the dough until it’s 1/8 inch thick or thinner than that (if you have a pasta roller use that to get the dough as evenly thin as possible)
Once your dough is thin enough, score the crackers into whatever shapes you like (you don’t have to cut all the way through the dough, but if you do that’s fine. But be sure to score it deep enough so the cracker will easily break apart after it’s baked)
Poke holes into the dough to ensure it cooks evenly throughout the entire cracker
Slide the parchment paper right onto the baking stone and bake for about 10 minutes or until the edges start to turn gold
(If your crackers are baked but not crispy, turn the oven down to 200 F and crack the door open a little with the handle of a wooden spoon and bake for about 5 minutes. This will make the oven more of a dehydrator than an oven)
Let them cool on a wire cooling rack
Break apart, and enjoy!
Store in an air tight container for up to a week