Besides the fact that you’ll love them, save money and have another recipe you can make with your food storage (which you can tweek to your liking), I love that this recipe goes without the partially hydrogenated oils and other shady ingredients found in commercial brands. Love it, love it, love it!
One last thing (I can’t help myself) and then I’ll get to the recipe. Please…I’m begging you… get yourself a pasta maker if you don’t have one! This is another recipe you have to have one for so just do it and get it over with. You’ll thank me later
4 cups all purpose flour
3/4 cup butter powder
2 TBS milk powder
3/4 tsp. salt
1/2 tsp. baking soda
1 TBS vinegar + water enough to equal just under 1 cup
Combine dry ingredients. Add vinegar and water mixture, using hands to knead, until a firm yet shaggy dough forms. Working with plum sized balls of dough, knead well with hands (until dough works together to feel like stiff play dough); form into a flattened disc. Feed into a pasta machine (at level one) and press, folding and re-pressing dough if tearing occurs, until an evenly pressed rectangle of dough is made. Increase pressing through level 6 and lay on a greased baking sheet. Trim dough edges using a pastry wheel or pizza cutter. Spritz with water and sprinkle with salt. Bake at 375 degrees for 7 minutes, watching closely. Remove at first sign of browning. Cool and serve.
Working with the dough…
Bake at 375 for about 7 minutes. Just look how crispy they turn out!
Hello, we’ve got crackers…lots of them!
After enjoying some (okay, many) the rest store nice and crisp for the next week and a half (at least) in a ziploc bag.