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Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Tuesday, August 10, 2010

Simple Crackers

Here is the simple cracker recipe (you asked for Stephanie) from last Shabbat Menu. It is quick and easy. I have a large food processor, so this fits fine...but if yours is small you can half or even quarter the recipe. These are fast and easy to make.

You might also like to try some of my other cracker recipes: Graham Crackers , Our Favorite Cracker Yet , Wheaty Thins , Oatmeal Crackers , Cracker Chronicles , PeanutButter Graham Crackers

Simple Crackers

This is a simple cracker base, from which you can vary in many many ways. Variations that we have tried and liked are below. I may add to it if I can remember too. :-) Be sure not to bake these too long... they are best BEFORE brown.

4 cups whole wheat flour
8 tablespoons (1/2 Cup) butter (or oil) cut into chunks
2 teaspoons salt

Preheat oven to 400 degrees

Lightly dust 3 large cookie sheets with flour (corn is nice, wheat is fine)

Put all ingredients into a food processor and run until combined. Add 1/4C Water and let machine run for a bit; continue to add water a little at a time until mixture holds together if you pick up a handful and give a squeeze (not crumbly - not sticky).

Roll out onto lightly floured surface and transfer and score. Or Roll out and tear off pieces or cut into shapes and place on sheet.

Bake for about 10 minutes until LIGHTLY browned - careful not too brown. The lighter the better. Serve warm or let cool completely and store in airtight container. I especially like them them really thin...but you can get a feel for what you like.

** Variation 1 - Parmesan Crackers **

Add 2C Parmesan Cheese. This is our favorite so far!

** Variation 2 - Cream Crackers **
Double the butter and use milk or cream instead of water.

** Variation 3 - Rosemary 2T+ Finely Crushed

** Variation 4 - Lemon Pepper 1T+

** Variation 5 - Original Spike Seasoning 2-3T

(Cinnamon and Rapadura or maple sugar or even cocoa would be tasty if added to the Cream Cracker. Let me know if you try it before me!)


Abbey said...

I think I posted my comment in the wrong place prior to this one! But we made these with cocoa powder and dipped them in organic sugar. I made them in shapes of stars and they were a hit! We used to love chocolate animal cookies so this is a great healthy version. I dipped some in cinnamon suger too!YUMM! Thanks

Tara said...

I just came across your blog and love your recipes! I am curious about the crackers, which is what I have been reading most about lately. I use parchment a lot in baking and wondering if I can roll out my dough on parchment and transfer it to a cookie sheet and just bake it on the parchment? Does the dough need to bake on a floured or buttered surface? Thanks so much for sharing all you do! Blessings!

Ben said...

Hi Tara,
Yes, you may use parchment for your rolling and baking surfaces. That will work nicely. Just take care not to cut up your paper when scoring your crackers and it should work very nicely. If you want a buttery flavor added to your cracker, you can siimply brush the tops with melted butter, before or after the baking process.

MommySetFree said...

PS - that last comment was me Pamela - not my husband Ben. :-) I forgot to check whose ID was signed in on the laptop, before replying. :-)