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Tomato-Basil Crackers

11/5/2016

1 Comment

 
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Tomato Basil Sourdough Crackers
​Ingredients:
1 cup flour
1/2 teaspoon sea salt
1 cup unfed sourdough starter...
1/4 cup (4 tablespoons) unsalted butter, room temperature
2 tablespoons dried herbs of your choice, optional
1\8 cup chopped, dried tomatoes
1\8 cup dried basil
oil for brushing

coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions
Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 400°F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for about 20 minutes, until the squares are starting to brown around the edges.
When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze or dehydrate in a dehydrator for longer shelf life or storage.
Yield: about 100 crackers, 20 servings.

Guest Post by: JD Provence - Recipe adapted from KAF (Sourdough Crackers)
​Photos by: JD for Canning and Cooking at Home
 
1 Comment
J D Provence link
11/11/2016 10:29:44 pm

The first 2 batches I made, I cooked st 400f, like KAF's recipe says. The crackers were really good, but really hard too. No harder than biscotti or something like that, but still pretty crunchy. The 3rd batch, I cooked at 350f, pulled them from the oven as soon as they started turning brown and stuck in the dehydrator an hour, at 125f. They're almost as soft as saltines. Still plenty sturdy enough to stay together in just about any packaging, but d much better cracker than the ones cooked at a higher temperature.

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy