I posted a cracker recipe before, but I can say without a doubt that this recipe works a lot better. I wanted something I could quickly add onto the McKay's Vegan Chicken Seasoning based "Chicken Noodle Soup" I made myself today, after spending the whole day being very, very sick with Vertigo.
Dry Ingredients
1 C White (All Purpose) Flour
1/2 C Whole Wheat Flour
3/4 T Baking Powder
1/4 tsp. Salt
Wet Ingredients
2/3 C Water
1 T Oil
Instructions
1. Preheat the oven to 400 degrees.
2. Add all the dry ingredients together, in order, in a medium sized bowl, then stir until well mixed.
3. Add all the wet ingredients together, in order, in a 1 or 2 cup measuring cup. (I recommend just getting a set of 2 cup and 4 cup measuring cups, and not messing with the 1 cup size.)
4. Pour the wet ingredients into the dry, and mix until all the dry ingredients are damp.
5. Lay out a layer of plastic wrap, overlapping if necessary, that's just a couple inches bigger then the surface of the cookie sheet you'll be using. This recipe is meant for a single standard cookie sheet, but don't use that yet. Spray down the plastic wrap with either pan spray or oil in your Misto oil sprayer, and then put the cracker dough, in a ball-like mound in the center of the plastic wrap layer, and press it down a bit. Spray the top of the dough mound well, and then duplicate the original layer of plastic wrap with another layer, which you'll then lay down on top of the dough mound, matching the corners of both layers of plastic wrap together.
6. Roll out the dough, repositioning the top layer of plastic wrap, and respraying the top of the dough under it, as necessary before laying the top plastic wrap layer back down. The dough should be rolled until it's about 1/4" thick, or less, and to the same general shape and size of the cookie sheet you'll be using, though it isn't likely to be quite as big (and shouldn't be bigger). The thinner it is, the less time you should bake it, and you may also need to turn down the temperature a bit. You'll have to work that out "by ear" though. One note: the thicker the layer of dough is, the more "dried-pancake-like" it'll be. The thinner, the more cracker-like it will be.
7. Once the dough is rolled out between the sheets of plastic wrap, pull the top layer of plastic off the rolled out cracker dough. Spray down the full inside of the cookie sheet. Lay the cookie sheet, upside down, over the top of the cracker dough so that the length of the sheet matches up with the length of the dough, and slide your right hand under the layer of plastic wrap that's below the cracker dough. Once you have a steady right arm ready to do this, flip everything over so that your right hand is now on top of the plastic wrap, the dough, the cookie sheet, and your left hand, which should be now below the cookie sheet. You may need to reposition parts of the cracker dough at this point. Try to keep the dough and the plastic wrap together while doing this, and work with the dough, not the plastic wrap. Once the dough is completely flat against the cookie sheet, lay the cookie sheet down and pull off the remaining layer of plastic wrap, carefully, being sure not to tear the cracker dough. This shouldn't be too hard if everything was properly sprayed down.
8. Use a pizza cutter and a spatula (for the edges) to cut lengthwise and widthwise cuts into the dough, forming crackers. Then use the end of a spoon handle or some other long, blunt but thin and sturdy object, to poke random dents into the cracker dough.
9. Bake at 400 degrees for 15 minutes. Allow to cool in the pan for a couple minutes, and then use a pancake spatula to remove the crackers from the pan to finish cooling.
The crackers can be used as oyster crackers, or can have Nucoa spread on them. A little salt can be sprinkled on them as well. Don't overdo that though. Any other seasonings would also work. For sweet crackers, replace the whole wheat flour with either sugar or more white flour+Sun Crystals (probably 2 packets would do it). To make them into Oreos, replace another 1/4 or 1/2 cup of the white flour with Dagoba Fair Trade Cocoa. To make it into a nice sweet pie dough, make it into the sweet dough from above and then bake it for only 10 minutes instead of 15.
Which reminds me. The meringue pie dough recipe from before will be fun when I make it, but I think I'll be augmenting this recipe for that most of the time in the future. I'll probably also replace some of the white flour with soy protein isolate.
No comments:
Post a Comment