I developed this recipe because most grocery store crackers contain sugar and vegetable fat, neither of which I want in my diet. These are perfect to take to longer camping events as a bread-like thing to nibble, as they keep well all event (if you don’t eat them up before the event ends).
- 7 c flour
- 4 t baking powder
- Salt
- 50 g butter
- 1.5 c water (more or less depending on humidity, but it really was that amount, once)
- Plus 50 more g butter, melted to spread on top
- little coarse salt to sprinkle on top
- Mix the flour, baking powder, and salt.
- Cut in the first 50 g of butter till evenly distributed.
- Stir in enough water to make a soft dough.
- Divide the dough into eight equal sized balls and cover
- Roll out one ball of dough at a time quite thin. I use my hand-crank pasta mill, and run it through the first five (of six) levels.
- Prick small holes on top of the crackers. I use my spiked thin bread rolling tool:
- Place the rolled dough on a baking pan, brush with melted butter and sprinkel on a little salt
- Cut the dough into cracker sized chunks. I use a rolling pasta cutter.
- Bake in a hot oven (200 C) till crisp and just starting to turn lightly golden.
- Store in a glass jar (at home), or a wooden box (at events).
