making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.
In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
Bake just until the crackers begin to brown, 5 to 10 minutes.
While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.
For gluten-free Butter Crackers, replace the white spelt and white whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.
For vegan Butter Crackers, replace the butter with an equal amount of vegan margarine or coconut oil and the egg wash with soy milk.
salty water crackers
ABOUT 70 CRACKERS
Saltines, the modern (and saltier) version of the water biscuit, are the classic soup cracker. Cut this homemade version into little squares for traditional crackers, or into little rounds for “oyster” crackers. I use a pastry wheel to give a scalloped edge to these crackers, but a knife works just as well
.
1½ cups (180 grams) white spelt or all-purpose flour
½ cup (60 grams) ground millet or sweet rice flour
1 teaspoon salt
Pinch of baking soda
2 tablespoons coconut oil or unsalted butter
8 tablespoons hot water (approximately 150°F)
Flake salt for sprinkling
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
Combine the white spelt flour, ground millet flour, salt, and baking soda in the bowl of a food processor fitted with the dough blade and pulse to combine. Add the coconut oil and pulse to incorporate. With the food processor running, drizzle in the water a little at a time, just until the mixture begins to pull together. You may not use all of the water.
Turn the dough out onto a lightly floured surface and gather it into a ball. Knead gently once or twice. If the dough is a little sticky, knead in a bit more flour but try not to overwork the dough. Roll out the dough until it is slightly less than ⅛ inch thick.
Prick the dough all over with a fork. Cut into 2-inch squares and carefully place them on the prepared baking sheets, leaving ½ inch between crackers. Mist the tops of the crackers with water, then sprinkle them with the flaked salt.
Bake until the crackers are slightly brown on the edges, 10 to 15 minutes, rotating the baking sheets halfway through baking. Let the crackers cool on a wire rack.
For gluten-free Salty Water Crackers, replace the white spelt flour with an equal amount of gluten-free all-purpose baking mix.
These crackers are naturally vegan .
wheat crackers
ABOUT 70 CRACKERS
These thin crackers are great with cheese or dips, or to just nibble on their own. A tiny bit of vanilla helps create the subtly malty flavor Wheat Thins are known for. I like to replace a fourth cup of the whole-wheat flour with an equal amount of barley flour for an even nuttier taste. For an added twist, sprinkle on a little of the Ranch Flavoring ( this page )
.
1¼ cups (150 grams) whole-wheat flour
2 teaspoons cane sugar
½ teaspoon salt
Pinch of turmeric
2 tablespoons olive oil
1 teaspoon brown rice syrup or golden syrup
¼ cup (2 ounces) water ¼ teaspoon vanilla
Olive oil spray
Flake salt and freshly ground pepper
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
Combine the whole-wheat flour, sugar, salt, and turmeric in the bowl of a food processor fitted with the dough blade. Pulse several times to mix thoroughly. Drizzle in the olive oil and pulse to combine. With the food processor running, add the brown rice syrup, water, and vanilla. Mix until smooth.
Turn the dough out onto a well-floured surface. Divide it into 2 pieces. Keep the dough you aren’t working with covered with plastic wrap. Working with one dough ball at a time, roll
In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
Bake just until the crackers begin to brown, 5 to 10 minutes.
While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.
For gluten-free Butter Crackers, replace the white spelt and white whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.
For vegan Butter Crackers, replace the butter with an equal amount of vegan margarine or coconut oil and the egg wash with soy milk.
salty water crackers
ABOUT 70 CRACKERS
Saltines, the modern (and saltier) version of the water biscuit, are the classic soup cracker. Cut this homemade version into little squares for traditional crackers, or into little rounds for “oyster” crackers. I use a pastry wheel to give a scalloped edge to these crackers, but a knife works just as well
.
1½ cups (180 grams) white spelt or all-purpose flour
½ cup (60 grams) ground millet or sweet rice flour
1 teaspoon salt
Pinch of baking soda
2 tablespoons coconut oil or unsalted butter
8 tablespoons hot water (approximately 150°F)
Flake salt for sprinkling
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
Combine the white spelt flour, ground millet flour, salt, and baking soda in the bowl of a food processor fitted with the dough blade and pulse to combine. Add the coconut oil and pulse to incorporate. With the food processor running, drizzle in the water a little at a time, just until the mixture begins to pull together. You may not use all of the water.
Turn the dough out onto a lightly floured surface and gather it into a ball. Knead gently once or twice. If the dough is a little sticky, knead in a bit more flour but try not to overwork the dough. Roll out the dough until it is slightly less than ⅛ inch thick.
Prick the dough all over with a fork. Cut into 2-inch squares and carefully place them on the prepared baking sheets, leaving ½ inch between crackers. Mist the tops of the crackers with water, then sprinkle them with the flaked salt.
Bake until the crackers are slightly brown on the edges, 10 to 15 minutes, rotating the baking sheets halfway through baking. Let the crackers cool on a wire rack.
For gluten-free Salty Water Crackers, replace the white spelt flour with an equal amount of gluten-free all-purpose baking mix.
These crackers are naturally vegan .
wheat crackers
ABOUT 70 CRACKERS
These thin crackers are great with cheese or dips, or to just nibble on their own. A tiny bit of vanilla helps create the subtly malty flavor Wheat Thins are known for. I like to replace a fourth cup of the whole-wheat flour with an equal amount of barley flour for an even nuttier taste. For an added twist, sprinkle on a little of the Ranch Flavoring ( this page )
.
1¼ cups (150 grams) whole-wheat flour
2 teaspoons cane sugar
½ teaspoon salt
Pinch of turmeric
2 tablespoons olive oil
1 teaspoon brown rice syrup or golden syrup
¼ cup (2 ounces) water ¼ teaspoon vanilla
Olive oil spray
Flake salt and freshly ground pepper
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
Combine the whole-wheat flour, sugar, salt, and turmeric in the bowl of a food processor fitted with the dough blade. Pulse several times to mix thoroughly. Drizzle in the olive oil and pulse to combine. With the food processor running, add the brown rice syrup, water, and vanilla. Mix until smooth.
Turn the dough out onto a well-floured surface. Divide it into 2 pieces. Keep the dough you aren’t working with covered with plastic wrap. Working with one dough ball at a time, roll
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