Wednesday, April 13, 2011
I originally got a recipe for crackers from the Tightwad Gazette, but I have changed it a bit to suit my tastes. The original recipe has both white and wheat flour and margarine uses wheat germ on the cookie sheets. They don't add cheese. It can be found on page 501 of the complete Tightwad Gazette. It is a good recipe, but I don't have wheat germ on a regular basis and I made chili today and I thought cheese crackers from white flour would taste better in chili. You can easily half the recipe. I have to since my food processor is very small!
3 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter (I never use margarine but it works fine if you do)
3/4 cup buttermilk (tastes best with real buttermilk, but you can substitute milk with a little vinegar)
grated romano cheese (can use whatever cheese you want, but I had romano in the fridge)
cornmeal or oat bran to sprinkle on greased sheets before you roll out.
Mix dry ingredients in food processor. Add butter. (I cut up the butter into small pieces first) Add buttermilk or buttermilk substitute and mix. Add grated cheese.
The original recipe says to divide the dough into 4 parts for a full recipe. (2 parts if for a half recipe) Grease a cookie sheet and sprinkle with wheat germ if you have it. I just use whatever is similar in my cupboard at the time. Today it is oat bran. Sprinkle with salt if you want and cut into whatever shapes you want. I like trying different sizes to see what my family likes best. I made small crackers for the chili with some of the dough and made larger crackers with the other part of the dough to snack on. Bake at 350 until done. Anywhere from 15-25 minutes depending on how hot your oven is and how hard you like you crackers.
Do you have a recipe you would like to share? Link up so we can try it!