Rustic crackers and cheese...

 

Yesterday Hubs ended up on the couch feeling terrible.

Body aches, head ache, just plain yuk!

So for supper, I thought we'd have beef stock and cheese and crackers.

Simple food.

I had the bone broth in the freezer so all I did was warm that up.

I had no yummy crackers so I made this standby recipe that

is very versatile and good. 

We had Dubliner cheese and Tillamook cheddar with our crackers.

Why are crackers so expensive anyway?

Just a little flour, oil, water, seasoning.  Bake!

Homemade are better too.

Here's the recipe.

Rustic Crackers

1 1/2 c. flour
1 1/2 t. cream of tartar
3/4 t. salt
3/4 t. baking soda
1/4 c. oil (I used olive oil)
1/2 c. water
1 medium egg
2 t. sugar
1 t. balsamic vinegar
1/4 c. sesame seeds
course salt for sprinkling

Any seasonings can go into the dough or on top of the crackers.

I like cracked pepper, garlic powder, and rosemary or oregano.

Preheat oven to 350* and lightly spray or wipe cookie sheet with oil.

Or bake on parchment paper.

In a medium bowl, combine first four ingredients and mix well. Add oil and stir until mixture resembles course meal. Add water next and stir until dough forms and sticks together.

In a small bowl, whisk together egg, sugar, and vinegar. Set aside.

Turn dough out onto a lightly floured surface and roll out thin. (think pie crust) Brush generously with egg mixture and sprinkle with sesame seeds. Sprinkle lightly with course salt. Cut, tear into strips, or use cookie cutters to make any cracker shape you want. (I bake it whole and then break after it's baked.)  Transfer to a baking sheet. Bake for 15-20 minutes at 350*. Bake time will vary with thickness/thinness of the crackers. Transfer to racks for cooling. Store crackers in an airtight container. If they ever pick up moisture and lose their crispness, just pop them into a 250* oven for a few minutes.

Enjoy!

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