Today’s Valley News had Carol Egbert’s recipe for homemade crackers with a suggestion to try different herbs. I had dried sage, rosemary and thyme from the garden as well as dried hot peppers . . . why not give it a go?
Carol Egbert’s Saltine Crackers
2 cups all-purpose flour (Note: I used 1 cup Beidler Family Farm whole wheat flour and 1 cup King Arthur All-Purpose)
1 teaspoon baking powder
1/2 teaspoon kosher salt (Note: the crackers were too salty for my taste – I’d use 1/4 tsp next time)
1⁄3 cup vegetable oil (I used olive oil- it would be fun to try Cedar Circle sunflower oil when it is next available)
2⁄3 cup warm water
1 local egg white, beaten
additional kosher salt to finish crackers
Carol Wrote:”I use a whisk to blend together the flour, baking powder and kosher salt in a mixing bowl. I stir the vegetable oil and water into the flour mixture to make soft but not sticky dough.
I put one quarter of the dough onto a cookie sheet that has been lightly oiled and use a small rolling pin to roll the dough into a large square, paint on a thin glaze of beaten egg white with a pastry brush, sprinkle the dough with a small amount of kosher salt and finally, prick the dough with a fork to keep the crackers from rising. The crackers are ready to be baked for 10 minutes in an oven that has been preheated to 400 degrees. Cool and re-oil the baking sheet between batches.”
My favorites were the rosemary and the sage. I’d go easy on the salt next time. It would be fun to make these crackers and serve them with gazpacho next summer . . or with homemade tomato soup today!