Metric:
500gr Flour
120gr Extra Virgin Olive Oil
4gr Active Dry Yeast
10gr Salt
180ml Water
For Brushing:
30ml Extra Virgin Olive Oil
20ml Water
TRADITIONAL AMERICAN RECIPE: I always have Saltine crackers in my pantry and I eat them all the time.
Behind maybe regular crisps ( which I love but can't really digest them much ), they are way up on my list of all-purpose snacks. They are crispy, salty, and can be used in a variety of ways depending on if I’m craving salty or sweet.
WAIT... I also love breadsticks! That's heaven.
I hesitate to call some of these “recipes” because they are almost too easy. Some of them are closer to hacks or just good snacking ideas!
Saltine used to be a trademarked term by Nabisco, but they lost the trademark because the term just because too generic. The term “saltine” became so pervasive in society that they weren’t able to keep their trademark on it. There is actually still a trademarked version of Saltine available in Australia, but in the US any company can make a cracker and label it a saltine.
Generally though, a saltine will be a hard, thin cracker that isn’t leavened and is lightly dusted with salt.
You can find a wide range of saltines these days ranging from health food versions using natural sweeteners and sea salts or even no salt saltines which makes zero sense to me. For me, personally, I try to buy a brand that doesn’t have too much sugar in it, but I’m not too picky.
The holes in crackers are called "docking" holes. The holes are placed in the dough to stop overly large air pockets from forming in the cracker while baking. Crackers come in many shapes and sizes - round, square, triangular, etc.
In American English, the name "cracker" is most often applied to flat biscuits with a savory, salty flavor, in distinction from a "cookie", which may be similar to a "cracker" in appearance and texture, but has a sweet flavor. Crackers may be further distinguished from cookies by the manner in which they are made. Crackers are made merely by layering dough and cookies may be made in many of the same manners a cake would be prepared.[citation needed] Crackers sometimes have cheese or spices as ingredients, or even chicken stock. Crackers are typically salted flour products.
Brands including Bremner Wafers, Captain's Wafers, Club Crackers, Town House crackers, Graham crackers, Ritz Crackers, Cream crackers and water biscuits are sometimes spread with cheese, pâté, or mousse.
Saltine and oyster crackers are often used in or served with soup.
Mock apple pie is made from Ritz (or similar) crackers.
Graham crackers and digestive biscuits are also eaten as cookies, although they were both invented for their supposed health benefits.
Skill Level:  |
Time: 60 Minutes |
Price:  |
Makes: 60 crackers |
Ingredients:
| Conversions |
Directions:
01 - Dissolve the Yeast in a some Water and add the mixture to the Flour. Mix well.
02 - Dissolve the Salt in the remaining Water.
03 - Add to the Flour the Extra Virgin Olive Oil and the Water and Salt. Knead until well blended.
04 - Dust with a little flour and keep kneading until the dough is smooth.
05 - Place the dough in a bowl, cover it with cling film and let it rest and rise for a couple of hours at room temperature untill it doubles in volume.
06 - Preheat the ovet at 200C / 390F.
07 - Cut a piece of dough and wit a rolling pin flat it very thin, about 0.1in.
08 - Place the crackers on a baking sheet, lined with parchment paper.
09 - Using a fluted pastry wheel cut the flatted dough into squares, rectangles or any other shape you like.
10 - With a fork or a wooden skewer poke some holes on each cracker.
11 - Brush all crackers with a mixture of Water and Oil and then sprinkle with Salt or chopped Herbs.
12 - Bake for about 10 minutes or until lightly browned.
13 - Remove from the baking sheet, to avoid over browning and place them on a wire rack to cool.
Notes:
- Save the crakers in a sealed plastic container for 2 or 3 days.
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