Some times you just need a snack, a little bit of something to see you though. Right? But what if your fridge has only a scrap of cheese? Or if your bread is stale? Or if there is no fruit? Or if someone bought the wrong crackers from the shops on their last shopping adventure? What do you do?
Given that we love a pre-dinner snack, with a drink too, I've come up with these babies. Home made crackers. Am I crackers? Cause they are cheap to buy from the supermarket and come in so many varieties. Recently I found some fig and seed crackers, that's how diverse the range is. So why make them? Cause they come together in a pinch, and are out of the oven after 10 minutes. Cause they are great to whip up when someone unexpected arrives. Cause they are great warm with cheese. But also great a few days old with dip. And indeed they do keep in a biscuit tin for at least a week, if you can stop eating them that is.
That's why I'm crackers for these crackers. And the fella is too.
Home Made Crackers.
1 c plain flour, sifted
Pre-heat oven to 180* C. Line a baking tray with paper.
In a bowl, combine the flour and baking powder. Add the butter, mixing it in until the butter is combined with the flour. I recommend using your finger tips. When combine, you will have no lumps, rather more textured flour than you started off with. Add the flavourings.
Slowly add a little cold water, until the mixure comes together into a soft dough. Don't add too much water, as you don't want a sticky mess. Once combine, kneed briefly to form a smooth dough. Roll mixture out onto a floured surface, until a few millimetres thick. Cut into shapes as you please - uniform squares, rough bits, anything really. Place crackers onto prepared tray. Using a pastry brush, lightly brush the crackers with milk. This will help them to brown. If you want, sprinkle some salt on the top.
Bake in oven for around 8 minutes, giving a few minutes more as needed. Cool on a wire rack before devouring with your chosen additions - cheese, dip, pate, olives, etc, etc.
Inspired by a few recipes, including one from Joy the Baker and also the Preserve It cookbook