Home-made crackers
17/3/2013
Ingredients
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| 1 cup | Plain flour |
| 1 tbsp | Cornmeal |
| ½ tsp | Sugar |
| ½ tsp | Black pepper, freshly miled |
| 3 tbsp | Butter, cold |
| 1 tbsp | Olive oil |
| 3 tbsp | Water |
| 1 | For Topping, choice (ie sesame seeds, cumin seeds, salt and rosemary, black pepper and parmesan) |
Directions
- Sieve flour into a electric mixer bowl. Add cornmeal, salt, sugar and pepper. Pulse to combine.
- Add the butter and mix in short bursts to make a breadcrumb-like mix. Add the oil and water slowly with short bursts on the mixer to combine.
- Run hands under a cold tap to cool, dry quickly, turn out dough on to a lightly floured surface and knead for 30 seconds. Bring the dough together into one ball and flatten with the heel of your hand. Place in a bowl, cover with a damp tea towel and chill in the fridge for 1 hour.
- On a lightly floured surface roll out the dough so it's nice and thin, about 3mm. I use a pizza cutter to cut into squares but a knife will do.
- Pop some greaseproof paper on a baking sheet, space out the crackers, brush with a little water and prick with a folk. Sprinkle with your choice of toppings.
- Bake for 10-15 minutes (keep an eye on them as they will burn quickly if not watched). Take out when golden and let cool. Eat with home-made butter!
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