Rtizy Sandwich Crackers
This week Alex requested that I make a few more savory items than normal. I decided that this would take the form of several cracker recipes this time around! I have had the book, Crackers and Dips by Ivy Manning for a couple years now but I’ve never made anything from it. I just never seemed to have the time to make something I could so easily purchase.I chose these crackers because they seemed like a good basic cracker that would go with just about any dip I might make. These are reminiscent of Ritz crackers, but in my opinion much better. They are crunchy and crispy and make an excellent base for dips.
These crackers require a rest period in the refrigerator. I found it was best to leave them for 3-4 hours in the fridge, then let the dough rest on the counter for another 30 minutes. This makes the dough easy to handle when you go to roll it out.
Rtizy Sandwich Crackers4 Tablespoons Unsalted Butter2 Cups Flour2 Teaspoons Baking Powder2 Teaspoons Sugar1 Teaspoon Kosher Salt½ Cup of Water2 Teaspoons Dark Corn Syrup1 Tablespoon Olive Oil1 Egg beaten with 1 Tablespoon WaterKosher Salt (For Sprinkling)Combine the flour, baking powder, sugar and salt in the bowl of a food processor. Pulse to combine.
Add in the butter and pulse until the mixture resembles coarse corn meal. This will take between 15 and 30 seconds.
In a small bowl or measuring cup combine the water, dark corn syrup and oil. Stirring until the corn syrup has dissolved.
Gradually add the wet mixture to the dry ingredients while pulsing the food processor.Gather the dough into a ball on a sheet of cling wrap, flatten into a disk. Chill for 3-4 hours in the fridge, then let the dough rest on the counter for another 30 minutes.Preheat the oven to 400. Line a baking sheet with a silpat liner or a sheet of parchment paper.Separate the disk of dough in half and place it on a lightly floured surface. Roll the dough out until it is approximately 1/16th’s of an inch thick.
Using a small round cookie cutter or a small scalloped cookie cutter cut the dough into pieces, reserve the scraps.Repeat with the rest of the dough.Spread the crackers on the prepared cookie sheet. Brush them with the egg/water mixture and then prick the crackers with a fork.
Sprinkle the remaining kosher salt onto the crackers sparingly.Bake for 4 minutes. Then rotate the pan, reduce the heat to 375 and bake until the crackers are golden brown and firm to the touch, about 8-10 minutes.
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Source: Adapted from: Crackers and Dips – Ivy Manning