When you hear the word cracker, you probably think of some specific brand of cracker: made in a factory, packaged, marketed, and consumed with something to disguise how generic it is. But when I picture a cracker, I always think of my colleague Kat hand making crispy, flat, flavorful morsels of goodness. So good on their own, they never require a topping, but so artfully simple, that any topping will be enhanced by the chance to pair with such a cracker.
Few people ever think to make crackers at home and fewer people stick with their efforts long enough to master the technique and to experiment with flavor combinations until they reach perfection. You may know about Katrina and her passion for homemade crackers, but if you’ve never tasted her crackers, you must find her one day and insist on a cracker making lesson. With any luck, she’ll say yes. Having tasted her crackers many times over the past year and a half, I think it may be safe to say that on Tuesday Kat made her best batch ever for our Ambassador Council gathering. She has generously shared her recipe, which appears below.
Kat’s Simple Farmer Crackers
1 cup All Purpose flour
¼ tsp. sea salt
2 tablespoons butter
¼ cup water
Coarse grind cornmeal to dust cookie sheets
Add dry ingredients and break butter into flour until it is evenly dispersed. Add water and stir until all is incorporated.
Roll through a pasta roller up to setting 6 or roll out with baking pin to 1/8 of an inch (the thinner the better!) Sprinkle with sea salt.
You can sub ½ cup whole wheat, oat, buckwheat, or any other type of flour for 1/2 cup of All Purpose flour. On Tuesday night I added 1 teaspoon fresh rosemary from the garden, ¼ teaspoon garlic powder from the farmer’s market, 1/8 teaspoon paprika and a little fresh ground pepper.
Bake on 350 degrees F for around 20 minutes. Get ready to snack. Seriously.