I GET A LOT OF PRAISE WHEN I LAY OUT HOMEMADE CRACKERS. People just don’t think to make them at home, but the artisanal texture and original shapes take people’s breath away. Guests swear they’ve been transported back to a simpler time. The funny thing is, even a beginner can ace this recipe.
If you’ve got more crackers than you can finish as a snack, they make excellent crumb toppings for casseroles or even baked chicken. Bash them up in a plastic bag to get fine crumbs.
MAKES ABOUT
2 DOZEN CRACKERS
2 cups / 240 grams all-purpose flour
¼ teaspoon salt
2 tablespoons unsalted butter, at room temperature
1 cup / 240 milliliters milk
Preheat the oven to 300°F / 150°C. Add the salt to the flour, and, in a mixing bowl or food processor, cut in the butter until the mixture looks like fine breadcrumbs. Slowly mix in enough milk to form a soft, but not sticky dough (Be aware that you may not use all the milk). Divide the dough into 2 or 3 portions and roll out one at a time, until paper-thin. You can do this on a lightly floured work surface, or directly on large, ungreased baking sheets. Using a sharp knife or pizza roller, cut the dough into crackers. Prick each 2 or 3 times with a fork and transfer carefully to the baking sheet if you rolled out the dough on a work surface. Bake for 15 to 20 minutes, until lightly browned and crisp. Allow to cool completely on the pan, then serve at room temperature, or store in an airtight container for up to a week.