Spicy Cornmeal Crackers 🌶️
From the Baker’s Dozen cookbook
Description:
These spicy cornmeal crackers are a delightful snack option, perfect for any occasion. Whether you’re hosting a gathering or simply craving a crunchy treat, these crackers will surely satisfy your taste buds. The recipe, originating from the Baker’s Dozen cookbook, promises beautiful crackers with a hint of spice to tantalize your palate. Remember, proper handling of the dough is key to achieving the perfect texture, so follow the instructions carefully.
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Total Time: 40 minutes
Yield: Makes approximately 12 servings
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Cold water |
| 1/4 cup | Olive oil |
| 2 1/2 cups | All-purpose flour |
| 1/2 cup | Cornmeal |
| 1 1/2 tsp | Salt |
| 1/2 tsp | Crushed red pepper flakes |
| 2 tsp | Coarse salt |
Nutritional Information (per serving):
- Calories: 153.1
- Fat: 4.9g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 681.1mg
- Carbohydrates: 23.8g
- Fiber: 1.1g
- Sugar: 0.1g
- Protein: 3.1g
Instructions:
- In the bowl of a heavy-duty mixer, use the paddle attachment to combine the cold water and olive oil until well mixed.
- In another bowl, mix together the all-purpose flour, cornmeal, salt (excluding the coarse salt), and crushed red pepper flakes.
- With the mixer running on low speed, gradually pour the flour mixture into the bowl with the water and oil. Mix just until the dough comes together. Be careful not to overmix, as this can result in tough crackers.
- Alternatively, if mixing by hand, combine the flour, cornmeal, salt, and pepper flakes in a large bowl. In a separate medium bowl, mix the oil and water. Make a well in the center of the flour mixture and pour the oil and water mixture into it. Mix with a wooden spoon until just combined, similar to mixing muffin batter. Some hand-kneading may be required to thoroughly combine the ingredients.
- On a lightly floured surface, pat the dough into a flat rectangle. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes. This chilling period allows the dough to firm up, making it easier to roll out.
- Preheat your oven to 500°F. If using a baking stone (preferred method), place the stone in the oven about 45 minutes before baking to ensure it is properly heated.
- Line two large baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and divide it into two equal pieces. On a lightly floured surface, roll each piece of dough into a 16×12 inch rectangle. If the dough resists and retracts, allow it to rest and work with the other piece of dough.
- Transfer the rolled-out dough rectangles to the prepared baking sheets by lightly rolling them around your rolling pin and then gently unrolling them onto the baking sheets.
- Use a fork to poke holes all over each rectangle of dough. If desired, score the dough lightly with a sharp knife for consistent shapes.
- Mist the dough with water and sprinkle evenly with coarse salt.
- Bake the crackers for about 10 minutes, or until the dough is set and the edges are golden brown. If using two baking sheets, rotate them halfway through the baking time for even cooking.
- Once baked, transfer the crackers on the parchment paper to a wire rack to cool completely.
- Once cooled, break the crackers into irregularly shaped pieces along the scored lines, if applicable. Alternatively, break them into irregular pieces as desired.
- Store the cooled crackers in an airtight container for up to 3 days to maintain their freshness.
These homemade spicy cornmeal crackers are not only delicious but also vegan-friendly, low in cholesterol, and a healthier alternative to store-bought options. Enjoy them on their own, paired with your favorite dips or cheeses, or as a crunchy addition to salads and soups. Bon appétit! 🍽️
