Follow-up Post: Crackers from Scratch

This morning, we made the second batch of crackers! This turned into a family event. πŸ™‚ All five of my kids were in the kitchen watching while Corran helped me roll out and season the crackers. They were also very excited to eat up the results!

This may end up being a regular event. It makes a great snack for my kids and it gets them in the kitchen to learn how to bake!

These turned out much crisper than yesterday's batch. I think the next time I do this though, I will follow the recipe's suggestion of turning off the oven and leaving the crackers in there to crisp up more after baking.
These turned out much crisper than yesterday’s batch. I also used more salt and added rosemary to the herb blend. I think the next time I do this though, I will follow the recipe’s suggestion of turning off the oven and leaving the crackers in there to crisp up more after baking.

This is about 1 minute after the crackers were cool enough to eat.
This is about 1 minute after the crackers were cool enough to eat.
 

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2 thoughts on “Follow-up Post: Crackers from Scratch

  1. Actually, my youngest boy didn’t like the rosemary on the crackers. He asked me, “What is this green stuff, Mommy?” He picked it off πŸ™‚ I probably should have used only the sandwich sprinkle since that has ground rosemary in it already. I hope that your starter revives!

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  2. Sounds like a fun time was had by all … snacking afterwards. That’s the way cooking should be. πŸ™‚

    I am concerned about using dried rosemary in the herb seasoning as I find the herb too twiggy in texture to fully appreciate in baking. I used some dried rosemary from my ‘former’ bush in the back a while ago on top of Brazilian ‘pao de queijo’ and ended up spitting out the dried rosemary. Perhaps I should grind it up a bit… or a lot, in my spice grinder.

    http://a-boleyn.livejournal.com/148408.html

    PS: I am trying to revive some dried sourdough starter on top of my fridge so I can try to make the crackers even if I don’t have any whole wheat flour to use in them. (Maybe I can use some bulgur wheat instead.) So much for my resolve not to do any more sourdough exp’ts this year. πŸ™‚

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