Wednesday, March 2, 2011


So, I've jumped into the realm of making crackers.  They're easier than I thought and I've already started making my own flavors.  Glad I took the plunge.  My kids love them too.

Here are the 2 recipes I've created:

"Battey Crackers"
(named by my daughter)

2-4 cloves garlic, minced
1 cup whole wheat flour
1 cup unbleached white flour (plus more for dusting)
1 1/2 tsp baking powder
8-10 grinds of black pepper
1 tsp salt
1 Tbsp olive oil combined with
~3/4 cup water
sea salt for sprinkling

Preheat oven to 425 degrees

In your food processor, mince up the garlic.  Change to a dough blade if you have it and combine garlic, flours, baking powder, black pepper and salt.  Pulse until combined.

Pour in 1-2 Tbsp of the water/oil combination and pulse until all combined, continue in this manner until the dough forms a rough ball.

Dump the dough out on a floured board and kneed a bit until all a cohesive ball of dough.  Cut dough ball into 8 pieces.  Roll out each ball of dough, fold over in 3rds and roll again, then once more to help kneed a bit more.  After final folding, roll out to 1/8-1/16 of an inch (I use a pasta roller down to setting 4).  Place on baking sheet and sprinkle with sea salt and pat it into the dough.  Cut with a pizza cutter into cracker shapes.

Bake at 425 for 6 minutes, remove from oven, turn crackers over and cook for another 4-6 minutes until light golden brown.  Repeat with remaining dough.

Cool completely and store for up to 2 weeks in an airtight container (although mine have never lasted more than a week!)

Recipe #2
"Daddy Crackers"
(daddy needed some crackers for work - he hasn't had any yet - hope they last until he gets home!)

1 cup oatmeal
1 cup unbleached white flour
1 1/2 tsp baking powder
1 tsp salt
1 Tbsp olive oil combined with
~3/4 cup water

Grind the oatmeal in your food processor until it makes a nice oat flour with some bits of oats left for texture.  Then, follow the directions above to make these crackers.  Maybe rolling them a BIT thicker as these crackers are pretty thin when baked.


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