crackers — Housewife's Whimsy

Since I was making crackers this week I wanted to be sure to include one that I could eat. These are super easy crackers and will only take you about 45 minutes total. These crackers are fantastic! They are crispy and perfect for dipping or using for cheese.I’ve used Trader Joe’s Himalayan Pink Sea Salt to top them, but you can feel free to use regular sea salt or Kosher salt if you prefer. I simply wanted to give them a little bit of a fancier feel when they were finished.

When transferring these on to the baking sheet you can either follow the method I’ve laid out here, or you can use an offset spatula to move the crackers. I found that the spatula method is more difficult and tends to crumple the cracker dough.

Gluten Free Salty Crackers1 Cup plus 2 Tablespoons Gluten Free Flour¼ Teaspoon Xanthan Gum¼ Teaspoon Baking Soda1 ¼ Teaspoon Baking Powder1 Tablespoon Kosher Salt¼ Teaspoon Cream of Tartar2 Tablespoons Shortening1 Tablespoon Butter1/3 Cup WaterTrader Joe’s Himalayan Pink Sea Salt (for garnish)Preheat your oven to 350 and line a baking sheet with a silpat liner or parchment paperIn the bowl of a food processor combine the flour, xanthan gum, baking soda, baking powder, sugar, salt and cream of tartar. Pulse to mix well.Add the shortening and the butter, pulse the food processor until the mixture has a sandy texture.

With the food processor running add the water slowly. Once all the water has been added the dough should be smooth and shiny but not wet.

Prepare your counter top by placing a large sheet of parchment paper down on it. Place the dough on top. Spread an additional sheet of parchment paper over the top of the dough. Roll the dough out to be ¼ inch thick.Remove the second piece of parchment paper from the top. With a pastry wheel or pizza cutter cut the dough into rectangles that are about 1 ½ inch by 2 ½ inches.

Place your prepare cookie sheet over top with the silpat liner on the dough and the sheet inverted on the counter.Turn the entire stack over so that the parchment paper is on top and the dough is on the silpat liner.Carefully remove the parchment paper from the dough.

Pierce each cracker a few times with a fork. Sprinkle water over top of the dough. Sprinkle evenly with the pink Sea Salt.Bake for approximately 8 minutes or until the cracker edges are just beginning to brown. Allow to cool on the baking sheet until firm.These are best served immediately when made, however you can wrap the extras and store at room temperature for a few days if needed.

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Source: Adapted from: Gluten Free on a Shoestring, Quick and Easy – Nicole Hunn

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 1/16^th’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