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After making Parmesan Thyme Crackers that tasted really good but weren’t crunchy like regular crackers, I’ve been wanting to experiment with more cracker making.  These crackers are crunchy, seedy and aromatic.  A great vehicle for that creamy goat cheese I just bought. (On a side note, the more I see the word “onion,” the more it doesn’t look like a real word.  It’s just one of those weird words.  You know what I mean?  You’re probably normal if you don’t know what I mean!)

Onion Caraway Crackers (adapted from Bernard Clayton’s New Complete Book of Breads)

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp caraway seeds
  • 2 tsp onion powder
  • 1 egg (room temperature)
  • 1/3 cup vegetable oil
  • 3-6 tbsp water, as needed

Combine all the dry ingredients in a mixing bowl.

Add the egg and oil.  Mix together into coarse crumbs.

Slowly add the water, one tablespoon at a time, until a ball of dough forms that is not sticky or wet.  If you add too much water, add a bit more flour to compensate.

Cover the bowl with saran wrap or foil, and let it rest in the fridge for 30 minutes.  Then take it out and divide in half.  Put half back in the fridge while you prepare the other half for the oven.

Preheat the oven to 375 degrees.  Line two baking sheets with parchment paper or lightly (lightly!) spray with nonstick cooking spray and set aside.  Roll out the dough as thin as you can without tearing it within the shape of the baking sheet.  To move the dough from the surface to the baking sheet, roll it loosely around the rolling pin, move it over to the sheet and unroll it.

Once it’s on the baking sheet, cut into squares with a pizza cutter or sharp knife. (You can actually do any shape you like.)  I did some tiny squares for snacking and some big ones to hold my goat cheese.

As you can plainly see, they’re all horribly uneven…

Bake in the middle rack for 10-20 minutes, depending on how brown you like your crackers and how thick your dough is.  I baked mine for about 15 minutes.

Here are the littles…

…and the big ‘ol ones.