No, we don’t mean the po’ white folk down South. Yep, these are white alright, but the flour-based kind, and you can even throw in some whole wheat. These delicious crackers were born of necessity since guest were arriving in an hour and there was no time for a yeast-based dough to rise.
These crackers are a bit on the crumbly side which some folks prefer. Feel free to add whatever herbs, spices and seeds you like – these are just suggestions. Pair with some non-dairy cheeze spread and a favorite beverage and celebrate.
1 Cup Flour (All-purpose, white wheat, whole wheat or a blend)
1/4 Tsp Sugar
1/4 Tsp. Baking Powder
1/4 Cup Hot Water
HOW TO MAKE IT:
1. Mix Ingredients: Mix Dry Ingredients in a medium size bowl until well-blended. Using a pastry blender or a fork, add shortening or vegan buttery spread until mixture forms a dense crumb or coarse meal texture. Do not stir. You can also use your fingers just as with any pastry dough.
2. Form the Dough: Add hot water and form the mixture into a ball. Be careful not to over-mix as it will toughen dough. If too dry, add a bit more water, spoon by spoon so as not to over-wet.
3. Form the crackers. Roll the dough out between two wax paper sheets until it is very thin, about 1/8th to 1/16th inch. Transfer to parchment baking paper and prick the dough with a fork. Slice into 1/2′ wide crackers using a sharp knife or pizza cutter.
4. Bake. Transfer the parchment to a backing tray and bake about 10 minutes at 350 degrees. No need to turn. Watch carefully to be sure they do no over-brown as ovens vary. They should be golden brown. Remove from oven and cool on a rack.