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Cooking + Entertaining

Crackers: the recipe for the famous thin and crispy savory biscuits

Crackers: the recipe for the famous thin and crispy savory biscuits

Ingredients

Extra virgin olive oil

baking powder for savory pies

you need it too

Extra virgin olive oil

I crackers are the famous crackers, fine and very crunchy, to be enjoyed at will at any time of the day. Originally born as a ration to be provided to sailors, due to their long preservation they have become common in 1801 when in Milton, Massachusetts, the baker Josiah Bent he began to sell biscuits made from water and flour, and flavored with large grains of salt, to those who had to face long sea voyages.

Conditioned today in the most varied ways, to prepare them it will be enough to make a paste based on oil, the water, plain flour, Yeast and salt which, after rising, will be spread in a thin layer and cut with a smooth millstone like crackers. The rectangles of puff pastry thus obtained will be placed on a baking sheet covered with parchment paper, brushed with a mixture of water and oil, sprinkled with coarse salt and bake until golden and fragrant.

Once ready, you can snack on the crackers as to tasteuse them instead of bread as an accompaniment to vegetables, meats or cheeses, or serve themaperitif with a layer of chickpea or babaganoush hummus. When it comes to packing them, remember to make the typical small holes: in this way you will not only have a result that is faithful to the original, but you will prevent them from swelling during cooking, compromising the final result.

If you wish, you can cut the pretzels in different ways: a diamonds, squares, discs, or even in the shape of a flower using special molds. If you wish, you can flavor the crackers with a pinch of smoked paprika, chilli, curry or another spice of your choice. Or you can add chopped rosemary needles, oregano, sun-dried tomatoes or a to the mix seed mix sesame, flax, sunflower…

Find out how to prepare crackers by following the step-by-step procedure and tips. If you liked this recipe, try the crackers with paprika.

Come make some crackers

Collect the sifted flour in a bowl and add the yeast 1.

Stir with a spoon 2.

Add water 3.

Pour the oil 4.

And mix well with a spatula 5; then add the salt and continue to knead with your hands, until you obtain a smooth and homogeneous dough.

Put the dough in a bowl 6covered with a clean cloth, and let rise for about 2 hours.

After the rising time, roll out the dough with a rolling pin seven on a sheet 2 mm thick.

Make lots of vertical stripes with a smooth wheel 8, and cut them horizontally to obtain several rectangles of the same size, taking care to even the edges. Continue like this until all the dough is used up.

Using a notched wheel, cut each rectangle of dough in half 9being careful not to cut the dough.

Help you with a toothpick ten poke 12 small holes in each cracker half.

Transfer crackers to a baking sheet lined with parchment paper and brush with a water and oil-based emulsion 11. Then sprinkle the surface with coarse salt and bake in a preheated oven at 200°C for about 12 minutes (if the crackers do not all fit in a pan, cook them in two stages).

At the end of cooking, take the crackers out of the oven and let them cool completely on a wire rack. Then place them on a serving platter. 12 and taste them.

Variants

Rice flour crackers

If you wish, you can replace flour 0 with rice: in this way you will not only get even crispier crackers, but you can also serve them as a snack. gluten free. If you like, for a crispy touch, you can also add a little puffed rice to the dough: they will only be better.

Turmeric crackers

You can make fragrant, intensely colored crackers using 50 grams of turmeric powder instead of an equal amount of flour. You will thus obtain leaves with an incomparable aroma, also excellent to serve in combination with a Cream Of Pumpkin or chickpeas.

storage

Crackers are stored at room temperature in a paper bag or tin box to 5-6 days massive.

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