Finally, a Great Cracker Recipe!

For months I have been trying out different cracker recipes in an effort to find a truly good one.  I want to get away from buying food that comes with a lot of packaging and the idea of paying five dollars for about fifty cents worth of ingredients just seems plain ridiculous.  (Plus, I need to come up with more ways to eat goat cheese.)

At last the search is over, and the winner is Panzanella Croccatini:

1.5 cups of flour

.5 cup very cold water

1 tsp salt, play with this so it is to your taste, I am using less salt

dash sugar

1/8 c rosemary chopped

1/8 c olive oil

Preheat oven to 450 degrees and put a pan for water in the bottom of the oven.

First put flour, salt, sugar and rosemary in a food processor fitted with the cutting blade and pulse to blend.

Next add the oil and pulse to blend.  Add the water in a stream until the dough comes together and run for about twenty seconds.

Turn the dough out and knead to a smooth ball.  Divide it into four pieces and cover with a cloth to let rest for five minutes.

Roll each section in a pasta roller.  The next to thinnest one tastes very good.

Cut into sheets and place on parchment paper.  Spray with water water and sprinkle with herbs.

Put parchment paper directly into the oven on a baking stone, add a half cup of water to the pan in the bottom.  Turn crackers from front to back after about two minutes.  Watch them closely as they burn easily.  You just want a hint of brown.

Enjoy!

Related posts:

1. Rustic Savory Tart
2. Urban Homesteading: Harvesting Rhubarb for Scrumptious Muffins
3. Cooking with the Seasons: Orzo with Spinach, Goat Cheese, and Butternut Squash

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