So. Things have been a bit crazy around here—in a good way—which means I’m, oh, two or three weeks behind in posting a new recipe. And, hate to let y’all down, but it’s not exactly a Southern-exclusive recipe. AND, it’s yet another one from Smitten Kitchen. I tell ya, that woman knows how to pick ’em! Everything I’ve ever made from that site has been foolproof and delicious, which is no small task.
Anyway, if you’re crazy enough to make your own crackers instead of buying the Cracker Quartet featuring the Butterfly-Shaped Butter Crackers that so often grace the table at my parents’ house, here is a great, tasty recipe. And it’s unbelievably easy! I’d never used spelt flour before, but thanks to the fancy pants Central Market with its fancy pants bulk bins, I got some and went to town. You can pretty much use whatever herbs or seeds you want sprinkled on top; I used poppy seeds and sea salt. Next time I might try some sesame seeds to mix it up a bit.
For those of you who are curious, things have been crazy lately because: 1) I got a job! 2) My parents and younger brother were in town visiting for about a week; and 3) Laura Belle and I are moving at the end of the month! So yeah. Crazy. But the job is going really well so far, and—crossing my fingers that nothing falls through—the apartment/house where we’re moving is super cute and in a great location.
*from Smitten Kitchen. Makes one large sheet of crackers.
1 1/2 cups white spelt flour, plus more for dusting
1/4 teaspoon salt
1/2 cup cold water
sea salt, poppy seeds, sesame seeds, etc. – whatever you want to put on your crackers
Preheat the oven to 450º. In a large-ish mixing bowl, dissolve the salt in the water. Stir in the flour until it combines; knead it a few times and a ball of dough will form.
Get out a 12×17 inch baking sheet, and turn it over. Flour the surface, and then roll the dough out on the sheet. Flatten it out with a rolling pin, using as much flour as you need for it to not stick. Try to get it as thin as you can, because the thick parts will bake into tough bits that aren’t really fun to eat.
(See those thick edges? AVOID. This is what happens when you don’t own a rolling pin that doesn’t have “Pinot Grigio” written on it somewhere.)
If you want (I actually forgot to do this), after you roll out the dough, spray it with a water bottle so the crackers will have a glossy finish when they’re done baking. Take a fork and prick the dough all over so that it won’t balloon up in the oven; if you’re ambitious and/or a perfectionist, score the dough with lines so the crackers will be even when it comes time to break them apart.
Bake for 15 to 25 minutes, but check after 10 to make sure they’re not going to burn. After baking, break into pieces and chow down!
These are great with kalamata olive hummus (that recipe is coming soon!), or, of course, pimento cheese.
Things of recent that have been somewhat inspirational in my cooking (and in life): reading Julie & Julia; eating numerous fantastic meals while my parents were in town, including my first taste of steak tartare (I know!); the fresh-from-the-side-of-the-road boiled peanuts that my parents lovingly brought to Seattle with them—and which my brother and I proceeded to polish off within 10 minutes of getting to the hotel room from the airport; getting out of town to the San Juan Islands with my parents and brother, and laughing lots and lots (ahem, the Minstrel); and a really great music festival last weekend.