I mixed up the dry ingredients in a bowl and looked at the recipe to see the different options for the flavors so I decided to go with the cheddar and garlic. It seemed like it would be a tamer version of my previous cheese crackers.
Then, I added the liquid ingredients and it pulled together into this big ball of dough.
I had to refrigerate it for a little bit until I was ready to roll and cut the crackers. When I got the dough out, I separated it into 4 balls. I took one ball and rolled it out on my silpat and the rest I left in the bowl (sorry for the dark picture but this happen late at night so there wasn't a lot of light).
I rolled the dough as thin as I could get it. With my limited rolling skills, the dough was less than square or round. I don't know what shape I would call that but it was mostly a blob.
Then I used the pastry wheel and cut the dough into cracker sized pieces. I spread them all out on the silpat to assure that they would cook evenly. I sprinkled with salt and put them into the oven to bake.
I got a pan filled with the crackers that were just a little browner around the outside.
Final review, I didn't like the crackers because they weren't really flaky. They were a little crispy and a little chewy but not really tasty. I think that they would make good croutons or good in soup. Sadly, it is now really hot here so I am hoping for a cold day to eat some soup. I don't think that I would recommend the recipe but here it is in case you are interested in trying it. Hopefully yours will turn out better!!
from Zero Waste Lifestyle
2 ½ c flour
3 tsp salt
4 tbsp olive oil
¾ c cold water
Kosher salt for sprinkling on top
Preheat oven to 400 degrees.
Combine the flour, herbs, and salt in a bowl. Add the oil and water; mix with a fork until the dough comes together into a ball. Add more water as necessary to form a rough dry dough.
On lightly floured surface, turn out the dough and knead just until it comes together into a cohesive ball. Divide into four even portions.
On a silicone mat or piece of parchment paper, roll out the dough as thin as possible until it is nearly the size of the baking sheet.
Cut the dough into squares and prick each square two or three times with a fork. Sprinkle with coarse salt.
Place the silicone mat or parchment paper on a cookie sheet and bake until golden brown, about 15 minutes. Repeat this process with the remaining dough.
Let the crackers cool. Store in a tightly covered container.
Options: dill and caraway seeds, grated Parmesan and basil, rosemary and sage, cumin and cayenne, garlic and onion powder.
For cheese crackers, use garlic powder for the seasoning and stir in ½ c grated cheddar cheese with the dry ingredients.