I’ve been making a lot of soup lately. Have you? This is definitely soup season. But I keep running out of damn crackers to go with all my soup. So I did what any prefectly good, normal wacko would do and made my own. Because I really wanted crackers.
I found a basic soda cracker recipe at New England Food Today, but I altered it by adding a pinch of poultry seasoning to the flour. This added a nice boost of flavor to my crackers. You could also add any spices you like so long as they’re dry (ie: garlic powder, onion powder, black pepper….).
By rolling the dough out through my pasta machine instead of using a rolling pin, I was able to get it nice and thin, which created a really crispy cracker. This also cut the baking time down a bit – so keep an eye on them in the oven if you use this method!
The crackers turned out well and were addictive to snack on, with or without soup to accompany them. You should give these a try and experiment with different spice combinations. You could even use cookie cutters to make fun cracker shapes – like gingerbread people. Because isn’t it disturbingly satisfying to bite the heads off gingerbread people? ~A
Total Time: 30
Yield: 40-50 crackers
Ingredients
- 2-1/2 cups all-purpose flour, plus more for rolling dough
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 3 tablespoons cold unsalted butter, cut into small cubes
- 1 cup whole milk
- Coarse kosher or sea salt
Instructions
Preheat oven to 375° F and line two baking sheets with parchment.
In a large bowl, whisk together the flour, baking soda, salt and any dry seasonings you prefer. Add the cold butter, working it into the dry ingredients with your fingers until it resembles coarse meal.
Slowly add the milk and gently mix the dough, then knead it, until it just comes together and is tacky but not sticky. (If necessary, add more flour.) Wrap in plastic and refrigerate for an hour.
Turn the dough out onto a floured surface. Divide in half, and return one half to the refrigerator. Roll out the other half 1/8 inch thick, sprinkling with more flour as needed to prevent sticking. Use a pizza or pasta cutter to cut it into 2-inch squares.
Transfer the squares to the baking sheets (I used parchment paper on mine), leaving an inch of space between squares; then sprinkle with coarse sea salt, and prick them all over with a fork.
Bake until golden brown and crisp, about 15 minutes, depending on size. Place on cooling rack and let cool.
Repeat with the second half of the dough. Enjoy biting some heads off.
