Newsflash: Making your own crackers is ridiculously easy!
The question, then, becomes “why would I want to make my own crackers when I can get, like, a bazillion crackers in a box for, like, 3 quid?” The answer would be, of course, “because, like, it’s fun and there’s less unpronounceable crap in homemade crackers, yo.”
Here ya go: the basic Do-It-Yourself-and-Impress-the-Boss recipe for crackers.
200g (about 2c) unbleached almond flour, plus another 1/2c on stand-by
71g (about 2) egg whites
sea salt and herbs, to taste
olive oil… you’ll have to eye ball this…
**preheat your oven to 325F**
1) in a large-ish bowl, combine the almond flour and egg whites with a fork.
…you’re going for the consistency of graham cracker crust: crumbly, not too sticky. This is why you need the other 1/2c almond flour on stand-by. Everyone buys their eggs at different markets and everyone is preparing these crackers in varying humidities. Add some more flour if you need to. Also, this would be a good time to add some salt, if you like really salty crackers.
2) dump your cracker dough onto a cookie sheet prepared with parchment paper, then make a parchment paper sammich thusly:
…roll/flatten/hold one side with your hand/swear at/level the dough between the parchment paper with a rolling pin.
3) remove the top layer of parchment paper and sprinkle the flattened dough with as many herbs and as much salt as you’d like. …you should probably not exceed your doctor’s prescribed salt intake here, although, who am I to talk? I love a good salt-lick.
…replace the top layer of parchment paper and use your hand to lightly rub the salt and herbs into the dough.
4) remove the top layer of parchment paper again, poke the dough with the fork in random spots for ventilation so that you don’t end up with a Cracker Tent, and bake your crackers for about 12 minutes. Depending on your oven (convection, etc) you may need to lessen the time.
5) as soon as you remove the crackers from the oven, slice them up. I used a pizza cutter, but you do whatever paints your fence. Drizzle with olive oil from Green Gate Olive Oils (I used roasted red onion and cilantro flavored), sprinkle with more salt as long as you promise not to have a heart attack, and enjoy!
…these crackers go great with all sorts of cheeses and dips. I made some Veggie Buffalo Dip; you can find the recipe for that here.