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Made my first tiny batch of from scratch buckwheat crackers. Will need some practice rolling them out a little thinner so they're more crispy than crunchy, and bake faster. But even these very plain ones...the flavor is divine. Just a hint of olive from the oil. And so easy to make!
PumpkinAle
(1,210 posts)They sound delicious
magical thyme
(14,881 posts)Official recipe:
2 cups buckwheat flour
1/4 oil (I used olive...the only kind I get any more)
1 tsp salt
1/2 cup water
Mix flour, salt, oil and half the water. Add in rest of water, mixing it through. Add extra water or flour as needed.
Divide dough in half and roll out each half on a sheet of parchment paper, as thin as you can. Sprinkle with any toppings and press them into dough w/rolling pin. Cut dough into squares or rectangles with pizza cutter. Bake 10-15 minutes at 350; until light and crispy.
My variation: I only made 1/4 batch for my 1st trial. I guessed at the salt. I needed a little extra water, then left it in the fridge while I played with my pony.
I don't have parchment paper, so rolled it inside a zip lock bag (dusted the bag with a bit of flour). It didn't say to, but I wiped the cookie tin down with a butter wrapper so they wouldn't stick.
magical thyme
(14,881 posts)This time they baked in the correct time, but still crunchy, not crispy. They need something to lighten them up. I'll have to start experimenting...
marzipanni
(6,011 posts)There are lots of cracker recipes on the internet- I think I'll experiment, too, after I get some interesting flour.
My husband calls saltines 'soda crackers', and I believe the soda makes them light and crisp (but all whole grain flour would make them a little more dense) Also 'the less mixing, the less tough' is a rule I've heard for crusts, which would also apply to crackers.
PumpkinAle
(1,210 posts)will give them a try.......... need to go shopping so will pick up some ingredients.
Happy experimenting.
Kaleva
(36,358 posts)flying rabbit
(4,644 posts)I have to try this.