When you live in Niger, sometimes you just can’t find some items in the supermarkets – this is the case right now with crackers. A friend of mine, a wonderful cook, tea party host Pam Bennett gave me this recipe and I just tried it a week ago. Now I might never go back to buying crackers.
They are just so good and perfect crunch. You need to try it.
SIMPLE and SIMPLY delicious.
1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. table salt
1 Tbsp. cold butter, cut into chunks
1/3 cup plus 1 Tbsp. cold milk
sea salt for sprinkling (see Note)
Preheat oven to 325 degrees.
Place flour, salt and sugar in a food processor with the metal blade; pulse to combine. Add butter and pulse to create coarse crumbs. Gradually add milk and pulse to combine until the dough comes together in a ball.
Remove dough to a floured surface and roll to a thickness of 1/8 inch, forming a rectangle that’s very roughly 11 inches wide by 13 inches long, give or take.
Using a ruler and a pizza cutter, cut dough into 2 1/2-inch squares.
Sprinkle lightly with sea salt, and use the rolling pin to gently press the salt into the dough.
Use the tines of a fork to prick holes in the dough to prevent puffing.
Remove squares to a baking sheet. Bake for 10 minutes; rotate tray in the oven and bake another 10 to 12 minutes until the crackers are lightly golden at the edges. Reduce oven temperature to 200 degrees and bake 7 to 10 minutes more (watch that they don’t over-brown) to ensure crispness.
Cool crackers on a wire rack, and store in an airtight container.
Note: You could use poppy seed, sesame seed, a multi-seed blend, cracked pepper or any combination thereof to top the crackers; just use the rolling pin to press the toppings into the dough. I also make the same crackers 100% whole wheat following the same recipe with whole wheat flour.