Tuesdays with Dorie BWJ: Savory Wheat CrackersJune 3, 2014 at 12:01 am | Posted in groups, other savory, savory things, tuesdays with dorie | 12 Comments
Tags: baking, savory, snacks
Jeffrey Alford and Naomi Duguid’s Savory Wheat Crackers were a nice little snack to munch on with a chilled glass of wine this past (very fine) weekend. I’ve made crackers before…here, for instance. Also, in the restaurants I’ve worked in, pastry always had to make the crackers to go with the cheese plates. Rolling cracker dough out with a pasta machine (or a sheeter like we had at my first job) is my pro tip from those days. It gets them super thin, although you have to use a fair amount of flour to not shred the dough in the roller. I took these to the second thinnest setting in my machine and then topped my crisps with nigella seeds, ground coriander and fleur de sel.
This whole wheat cracker dough is super basic….no leavening necessary. It comes together with a whiz in the food processor, although my dough was a little sticky, so I added some supplemental AP flour to make it behave. The recipe makes a lot of dough…even the half recipe I made yielded tray after tray of crackers! They have to be rolled, cut and baked in batches. It was like a Nabisco factory in my kitchen on Sunday. Actually, I forgot to cut two of the trays before I put them in the oven– I just broke those into big shards after they were cool. Real Nabisco would so fire me. You need a ripping hot oven for these and will likely have to tack on a few minutes to the stated baking time. My crackers took 6-7 minutes to bake through, rather than the three minutes in the recipe. One minute too many, though, and the crackers will be charcoal (and yes, I did torch a tray myself)!
I made a little spread out of famer’s cheese and flowering chives to snack on with these crackers. I have lots more to eat up, so I’ll have to think up some other ideas. For the cracker recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!