I love cheese and crackers - it's a pretty regular snack around here (no, I'm not still 5, but some things just carry on...). It never crossed my mind to make crackers at home. I guess I always assumed the Premium or Wheat Thins fairy just created them out of thin air. At any rate, when I ran across a seemingly easy recipe in my trusty King Arthur Baker's Companion today, I decided I needed to try this.
Recipe is a pretty loose term here. Basically, they give you the proportions that you need, and the only thing stopping you is your imagination. I can tell this will be a fun recipe to make all kinds of goodies out of - herbed crackers, cheese crackers, herbed cheese crackers, wheat crackers, flaky buttery crackers, and so on. Here's what I came up with today.
adapted from the King Arthur Baker's Companion
2 cups all-purpose flour
6 Tbsp butter, chilled and cut into pieces (think: pie crust)
1 tsp salt, plus more for sprinkling
1/8-1/4 tsp black pepper
1/2 tsp garlic powder
12 Tbsp milk
Preheat oven to 350 degrees.
In a bowl, combine flour with salt, pepper, and garlic. Cut butter into flour until the crumbs are pretty fine. Add the milk 1 Tbsp at a time, just until dough holds together.
Place dough on lightly floured surface, and roll till a thickness of about 1/8 inch. Poke all over with fork, and then cut into whatever shapes float your boat. (Cutting them into larger shapes makes the process of getting them onto the baking sheet go much faster.)
Place crackers on lightly greased or parchment lined cookie sheet, and sprinkle a little bit of extra salt over the tops if desired. Bake for 20-25 minutes, just until they begin to brown.
Place on wire racks - they'll crisp up as they cool.