Crackers -killertomato

One reason we try to keep our grocery bill down is so that we can still afford to buy good cheese. I've never met a variety I don't like and with all the great options around here, at the weekly farmer's market or the Murray's that just moved into the nearest grocery to name a couple, it's a constant amusement. If you go to the kitchen for a late night snack and discover cheese but no crackers, don't fret. They are so easy and quick to make that you can still get your cheese between them on that very same night. Here is a basic recipe:

2 cups flour

1/2 tsp salt

2 Tbsp oil

1 c. water

salt for sprinkling

Put flour and salt into a bowl and whisk to blend. Make a well in the center of the bowl and pour in oil and water. Combine until a dough forms and turn it out on a lightly floured cutting board. Roll out as thin as possible and make little holes in each cracker and perforations with a fork. Sprinkle salt over top. Turn the cutting board upside down to get the dough onto a cookie sheet. Bake for 15-20 minutes at 350 degrees. You're done!

The recipe can be modified to add rosemary, cheese, seeds and other adornments, wheat or white flour, milk, or 2 tablespoons of butter instead of oil. I think oil makes them a little crispier, but the last time we made them (late at night), we only had lard to use. Oh, lard! They weren't so crisp at first, but after sitting in a paper bag all night, I happily crunched through the rest of the batch. If you do use a solid fat, work it into the flour between your thumb and middle finger until the mixture looks crumby. Then add your liquid slowly until the dough is soft. The dough freezes beautifully.

Another tip, if you are making whole wheat crackers (which taste fantastic with a sharp English Cheddar), you might substitute a 1/3 cup of all purpose flour for some of the wheat. That will keep them light.