There are certain things in life for which I have no other word than luxury – small sweet gestures and time we dedicate to people we love or just to ourselves. For me these crackers are just that – little and simple extras, lacks of which you may not even feel. Whenever you get them, however, you certainly feel different. Amazing is the way how little things add your satisfaction, to make the sense of comfort and warmth almost tangible.
You can turn your kids’ afternoon snack, the afternoon cup of tea with a magazine or the glass of beer, shared with friends, a little more special with these homemade crunchy crackers.
This recipe makes 20 – 24 crackers.
Preparation time: 35 minutes + 30 for the dough to rest
150g all-purpose flour 80g coarse cornmeal 60g butter 1 tsp baking powder 2 tsp dry savory (or other dry herbs of your choice) ½ tsp salt
2-3 tbsp cold milk
Sift flour, cornmeal, baking powder and salt in a bowl. Add the herbs and mix.
Grate the cold butter in the bowl and stir it in the dry ingredients with a wooden spoon, till the mixture resembles crumbs.
Add one spoon of the milk and mix till it’s absorbed. Add the next one, mix again and if the dough still looks more like crumbs, add the last spoon of milk. At that point the dough has to be hard, but don’t worry if it does not hold together completely.
Knead briefly the dough, wrap it tide in clink foil and put it in the refrigerator for around 30 minutes.
Divide the dough in 4-5 balls. On a lightly floured surface, roll the first ball into a rectangle, about 1/8 inch thick. Pierce the dough in every half inch with the tines of a fork. With sharp knife cut the dough into triangles (also rectangles or any other shape you fancy). Arrange the crackers over the baking sheets, covered with baking parchment. Their volume won’t change significantly, so you don’t need lots of space in between.
In the same manner, roll, pierce, cut and arrange all the dough.
Bake in the middle of a preheated oven (220C/430F) for 8 to 10 minutes, or until the crackers are golden brown. As the dough is dense, it’s important to bake on a fan mode, or setting the oven to heat from above and below, otherwise the crackers could twist during baking.