Making our own crackers
for New Years celebrations later.
I'm using this recipe:
http://straightfromthefarm.net/2008/02/19/artisan-herb-crackers/
It seems versatile enough I can put whatever seasonings I want on it. So far I've made:
Sea Salt & Cracked Black Pepper
Next batch will be Dill and Sea Salt.
We will have goat cheese and a little mushroom pate and some lobster pate later. The crackers will go nicely, I think.
edit: I made one major sub: Turns out I didn't have any olive oil as the recipe calls for. Instead, I used 3:1 ratio of grape seed oil to butter for flavor. I'll see how they turn out.
Happy New Year, C&B!
= new reply since forum marked as read
Looking forward to hearing how you like these.
Last edited Sun Jan 1, 2012, 07:59 PM - Edit history (2)
Definitely a keeper for us.
This recipe tells you to divide it into four balls of dough. Rolled out, you get four place mat sized batches for the oven.
Here are the variations I made:
2 Salt and Pepper
1 Dill and Salt
1 Salt and grated Parmesean
If you want flavored crackers, they tell you to add dry flavorings to the dry flour before the oil and water. But I did just as well adding the Dill to the top of the dough before I rolled it out too much, then letting the rolling pin distribute the Dill. For the Parm, I just sprinkled in top and lightely patted it into the rolled out dough. Oddly, the Parm is what the SO enjoyed the most. 
SO is usually resistant at first to my need for variety but enjoys it after the fact. So, I have to do things on the fly. 
) And I didn't feel like making several batches just for two people.
I'll definitely make these crackers again.