Yesterday I mentioned that I’ve taken to using my homebrewed kombucha and some salty crackers as my general go-to items for cakes and ale. I like the continuity of using a brewed beverage as the ‘ale’, and kombucha would qualify there as it has a very tiny bit of alcohol (definitely not enough to get anyone drunk). Also–as I’ve mentioned before–I’m a huge fan of the sour-sweet beverage, and it pairs really well with something nice and salty. I’ve found through my general snacking that Saltine crackers and kombucha are a match made in heaven.
As you probably know, Saltine crackers are just about the cheapest item in the cracker aisle. If you’ve ever made crackers before, you’ll probably also know that it is a little bit laborious to get the cracker dough rolled out evenly and thinly enough to make crisp crackers. Combine the two, and you’ll probably think I’m completely crazy for suggesting that you try making Saltines. However, I do think it is worth a good try. You really can’t beat homemade items for use in your cakes and ale ritual. With a little patience, you can can roll the Saltine dough thin enough with a rolling pin. If you can get your hands on a pasta roller, though, making these crackers will be so easy, you might never buy a box again.
HOMEMADE SALTINE CRACKERS
Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut
1 cup unbleached all-purpose flour
2 Tablespoons unsalted butter, melted
¼ cup water
½ teaspoon kosher salt
water for brushing
kosher or sea salt for sprinkling
- In the work bowl of a food processor, pulse the flour and salt to combine.
- Add the melted butter and process until a coarse meal – less than a minute.
- Add the water and process until a dough is formed – about 1-2 minutes. It may not come together and look sort of crumbly. Turn out on the work surface and knead until it forms a moist dough.
- Let rest 30-60 minutes to allow the gluten to relax.
- Preheat oven to 400°F and line two sheet pans with parchment paper.
- Divide the dough into quarters and roll thin. You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
- By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
- With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7. You’ll have a long very thin sheet. Cut in half if it’s too long to handle easily.
- Cut into squares – I like about 2”x2” – brush lightly with water, sprinkle with salt.
- Bake 400°F for 8-10 minutes until lightly golden. Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
- These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days. Though if you live in a humid climate they may soften. If so, re-crisp in a 350°F oven for a few minutes.