cracker recipes - includin saltine, grahams, wheat thins
Basic White Crackers (like saltines)
2 c flour
1/4 t Salt
2 T butter softened
1 c Milk
Salt for the tops (opt.)
Preheat oven to 325~ F.
In a large bowl or in the food processor, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse meal. Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional tablespoon of milk.
Divide the dough into 3 equal portions for rolling.
On a floured surface or pastry cloth, roll the crackers paper thin. They will look almost translucent.
If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, carefully cut the crackers into 2-inch squares.
Handling them gently, transfer them to an ungreased baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 20 to 25 minutes, or until lightly browned.
Cool on a rack. Yield: 95-100.
Graham Crackers
1 C flour
1 1/4 C graham flour (my local grocer orders it for me)
5 T sugar
1/2 t salt
1/2 t baking soda
1 t baking powder
1/4 t cinnamon
3 T unsalted chilled butter cut into small pieces
1/4 C Oil
2 T honey
1 T molasses
1/4 C cold water
1 t vanilla extract
Blend together all dry ingredients in a bowl. With a pastry blender, food processor or your finger tips, work in the butter and oil until small even particles are formed. Mix together the honey, molasses, water and vanilla extract and sprinkle this mixture gradually into the dry ingredients, tossing with a fork until the liquid is evenly incorporated. Press the dough together into a ball. It may be crumbly, but do not add water. Wrap in plastic wrap and chill for several hours or overnight.
Halve the dough. Let it soften for about 15 minutes. Roll the dough out to pie crust thickness. Prick the dough all over with a sharp tined fork and then cut into approximately 2.5" squares or cut with a biscuit cutter. Transfer to a parchment covered baking sheet with a spatula, placing them very close together, almost touching. Repeat the process with the remaining pieces of dough. Re-roll and cut the scraps.
Bake the crackers on the middle shelf of a preheated 350°F oven for about 15 minutes or until browned (graham cracker color). If underbaked the crackers will not develop either flavor or texture. Transfer from the parchment to a wire rack and let cool completely, then store in an airtight container. If the container is airtight these will keep for weeks.
Homemade Wheat Thins
1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil emulsified in blender
-with 3/4 tsp salt and 1 cup
-water
Mix dry ingredients, add oil/water mixture. Knead as little as possible.
Make smooth dough then roll as thin as possible on ungreased cookie sheet (not more than 1/8 inch). Mark with knife to size of crackers desired, but do not cut through. Prick each cracker a few times with fork. Sprinkle lightly with salt or onion salt as desired. Bake at 350 F until crisp and light brown for 30-35 minutes.
Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens
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