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Crackers




Source of Recipe


Chef Amy


Recipe Introduction


Original recipe source unknown






List of Ingredients




1 1/4 cups flour (any finely ground grain such as cornmeal or buckwheat may be used)
1/2 teaspoon salt
2 tablespoons gfcf margarine, canola oil or olive oil; more as needed
4 tablespoons water; add more as needed
1 teaspoon seasoning such as chili powder, paprika, garlic, dill, oregano, basil, caraway, flax, etc...

Recipe



Preheat oven to 400° F.

Mix together well, preferably in a food processor, 1 cup of the flour, salt and oil or margaring (use a smaller amount for crisper crackers, or a larger amount for a richer flavor).

Add 3 tablespoons water and mix well.

Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.

Sprinkle a work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8 inch thick. Try to get it fairly uniform.

If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour.

Put the rolled-out dough on a baking sheet dusted with a little flour (if you've used parchment paper, transfer dough and paper to baking sheet) and bake 10 - 15 minutes, until somewhat brown.

Cool and break into pieces.

If making several batches, mix another while the first one bakes.

You can re-use the parchment paper several times.