All they're cracked up to be...
I love crackers. Like bread, but super crunchy.
They're great with hummus, cheese and just by themselves.
Making good crackers takes a lot of practice. They get better every time you make them, though, so don't get discouraged.
The key to good crackers is to get them as thin as you can. If you can't get the dough thin with a rolling pin and you have access to a pasta maker, use it...that makes it consistently thin and the crackers will be so much better.
Multigrain Crackers
1 cup of whole wheat self rising flour
a pinch of salt
3 tablespoons of butter
1/3 cup of Parmesan cheese
1 tablespoon of dried herbs of your choice
¼ cup of water
¼ cup multigrain mixture (or flax seeds, bran flakes etc.)
- Put the flour and the salt into a large bowl, and rub in the butter.
- Mix in the cheese, the chives and the other grains.
- Make a well in the center, and add in the water.
- Add more water if necessary. The dough should be fairly dry not sticky.
- Knead until the mixture has come together and is smooth.
- Turn out onto a floured surface, and roll out as thin as you can.
- Use cookie cutters or a knife to cut shapes out and lay them on a greased cookie pan.
- Brush the tops with milk, and bake in a 400 degree oven for 10 minutes, or until they are golden brown.
Vegetarian.
