Crackers

Here is a great and super easy recipe for homemade crackers I found online. They were really fun to make! I am sure my tips and the end will be all you wanted to know and more on how to make them.

Simple Crackers

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup warm water
1/3 cup olive oil

1. Preheat the oven to 400 degrees
2. Lightly grease two large cookie sheets. Combine the dry ingredients, and then stir in the water, oil and mix until a smooth dough forms.
3. Divide the dough in half and flatten each half on a cookie sheet. Use a small rolling pin or even your fingers for a rustic, uneven look. Once the dough is spread thin, use a sharp knife or a pizza cutter to cut the dough into squares. The elasticity in the dough will make the crackers shrink slightly and pull away from each other; this makes them easy to bake without sticking together.
4. Brush lightly with an egg wash(one egg white and 2 tablespoons of water) or spray lightly with olive oil.
5. Sprinkle with the topping of your choice. Experiment with your favorite flavors, or try one of these variations. Chopped rosemary and sea salt, sesame seeds, poppy seeds and onion salt, Parmesan cheese
6. Bake for 10-12 minutes until the crackers are golden and crispy.

Bonnie's Tips: I found that you need to spread these out pretty thin. Half of the dough should almost fill a normal sized jelly roll pan. Also, I found that to make them crisp you need to bake them like 15-20 minutes and that you really need to watch them so they aren't too dark of a brown color. As for the seasoning, it works best if you mixed it in with your dry ingredients rather than putting a whole bunch on top. I used Mrs. Dash. Also, I did one batch with just white flour and the other with half white half whole wheat. It seems you can use any kind of flour. Also, I used canola oil because that is what I had and they turned out fine but I am sure olive oil tastes better. If you are using a metal jelly roll pan then you may want to roll them out with a drinking class so you can get them to the edge of the pan with no problems. I prefer using stoneware with no lips or edges, like the pizza pan, so that you can roll it out better and it is easier to cut.