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Bacon Crackers

Source of Recipe


From "Southern Snacks" by Perre Coleman Magness



List of Ingredients



• 4 strips of bacon
  
• 1¾ cups all-purpose flour
  
• 1½ tsp baking powder
  
• ¼ tsp kosher salt, plus more for sprinkling
  
• 1 Tbsp solidified bacon grease
  
• 5 Tbsp unsalted butter, cold, cut into small cubes
  
• ½ to â…” cup very cold water
  
• 1 Tbsp butter, melted
  






Instructions



1. Preheat the oven to 350° F. Line two rimmed baking sheets with silicone liners or parchment paper.
   
   
2. Cook the bacon in a skillet until very crispy. Remove to paper towels to drain with a slotted spoon. Pat the cooled bacon with paper towels to remove as much grease as possible. Break the bacon into pieces into the bowl of a food processor fitted with the steel blade. Pulse several times to chop the bacon very finely. Scrape the bacon out of the bowl and set aside. Do not worry if some bacon residue remains on the sides of the bowl.
   
   
3. Place the flour, baking soda, salt, and 1 tablespoon of the chopped bacon in the food processor and pulse a few times to combine. Add the bacon grease and the butter pieces. Pulse several times until the mixture looks like sand, with a few larger lumps throughout. Turn on the food processor and drizzle in the ice-cold water until the dough starts to come together. Check the dough by pinching a bit between your fingers. If it sticks together, you're done. You may use slightly less water, but you may need a touch more. Add another tablespoon of chopped bacon bits and pulse a few times to mix them through the dough. You may have a little extra bacon. Lucky you.
   
   
4. Lightly flour a work surface. Divide the cracker dough in half and place one piece on the work surface. Knead if a little to bring the dough together and pat it into a square. Using a floured rolling pin, roll the dough until it is as thin as a dime, trying your best to keep it in an even rectangle. Trim off the rough edges and set aside. Cut the dough into crackers, about 1 x 1-inch. I find a pizza wheel to be a very handy tool for this. You can cut the dough into smaller crackers if you prefer, but you'll need to adjust the cooking time. Carefully transfer the crackers to the prepared baking sheets. The crackers puff up rather than out, so you can place them close together. Prick the top of the crackers with a fork, then very lightly brush the tops with melted butter and lightly sprinkle with salt. Repeat with the second half of the dough.
   
   
5. Bake the crackers, a sheet at a time, in the middle of the oven for 12 to 15 minutes, until lightly puffed, golden brown, and firm. Cool on the baking sheets. The crackers will keep in a completely airtight container for several days. I find that a flat, sturdy container works best; a zippered bag doesn't protect the crackers from breakage very well.
   
   Makes about 36