Christmastime …So many different dips to eat…Pate’s, Salsa, Hummus, Taramasalata, a Smoked salmon one…What is your favourite? I love most of them and at Christmas, my 80% via 20% takes an about turn and not for the best …Oh No!
Well, we need crackers to eat with our dips and I love saltine crackers…In the past, I have probably bought enough boxes of those to fill a warehouse…no kidding…I love them…
These little crackers are so easy to make you will wonder why you haven’t just knocked up a batch of them before…
1 cup of flour
2 tbsp of butter, melted
1/4 tsp salt
6-7 tbsp water
Extra butter and salt for the top if required.
Pre-heat your oven to 325 degrees
In a medium bowl sift together the flour and salt. Add the melted butter and water and get those fingers in there to bring the mix together.
Turn the dough onto a floured board and roll the dough out very thinly.Or to stop the dough sticking roll it out on parchment paper and it is easier when removing from the baking pan. The thinner you roll the pastry the crisper your cracker and if you have a pasta maker pass it through that for lovely thin crackers.
Cut into cracker shapes and if you have one of wheely thingies ( pizza cutter)which give you crinkly edges then so much the better…I normally just use a knife and away I go if there are a few different shapes then it adds to the rustic charm… But you don’t always then get an even bake.
Place onto a baking sheet and cook for about 10 minutes then reduce the oven to 200 degrees you may need to turn the baking tray in the oven to get an even bake.
If required brush the tops of the crackers with melted butter when you remove from the oven.
For a crisper cracker leave the crackers to cool in the oven with the door open slightly.
For a bit of a change, I sometimes add some Thyme to the mix or a little cheese, seeds anything you fancy experiment you are only limited by your imagination. If you are adding anything to the top of your crackers use the rolling-pin to just help the topping stick.
Tomorrow I will give you some easy to make dip recipes…
If you would like the recipe for an extra special casserole dish..I have published one over on my other blog Orienthailiving it is a lovely dish and ideal for the festive season called Suure Moche or Sauerbraten…Beef marinated in red wine for 5 days before cooking….very nice indeed.