We call them biscuits here in South Africa, actually. But I think what Americans call biscuits are more like puffy scones to us, so I thought I’d go for ‘crackers’ instead.
Anyway, the point is: here’s a recipe for the easiest, crunchiest, thinnest, spiciest savoury crackers you’ll ever make at home… courtesy of my dear mom’s collection of recipes from years of kitcheneering 😉
Crispy savoury crackers
1 C cake/all-purpose flour
2.5 ml salt
1 ml pepper (1 ml? Seriously? Why not just say a pinch?)
1 ml cayenne pepper (or more if you like it hot)
15 ml butter
1/2 C cheddar cheese, finely grated (I like mature cheddar for this)
1. Sift together dry ingredients in a bowl.
2. Rub in the butter.
3. Add the cheese and just enough water to make a stiff dough. (Add it bit by bit and ‘cut’ it gently into the flour with a knife.)
NB: Avoid any unnecessary kneading and pressing. This is the only tricky part of the recipe. Your dough should be dry-ish to the touch but sticky enough to form a messy clump:
4. Roll out very thinly. What I mean by thin is this:
If it’s three millimetres thick, that’s about the max 🙂
5. Cut out shapes with a cookie cutter of your choice and place crackers on a greased baking tray.
6. Prick the crackers with a fork several times each.
7. Bake for approx. 20 minutes at 190 °C. Afterwards, leave them to cool on the tray and they should just pop off easily.
NB #2: They burn very suddenly! Please keep an eye on them after the first 10 minutes and take them out when they start to look golden. They’re irredeemable when burnt but they’re fantastic when caught just a few minutes before that
The idea is that you then use them as a base for any savoury topping you like… if you can stop yourself from eating them all before you prepare the first topping!
I’m sure you could change the spices in this recipe as you like, even adding dried herbs or changing the whole recipe into a sweet cracker instead (mmm… with cinnamon and cardamom perhaps… served still warm cracked over cold ice cream…). Ah, I was born to bake 🙂