
Homemade Oyster Crackers
2 c. flour
1/2 pkg (1 t.) active dry yeast
1/2 t. salt
1/2 t. dried dillweed, oregano, or basil, crushed (optional)
1/4 t. baking soda
1/4 t. cream of tartar
1/2 c. water
2 T. shortening
In a large mixing bowl stir together flour, yeast, salt, herbs (if desired), baking soda, and cream of tartar. Set flour mixture aside.
In a small saucepan heat and stir water and shortening just till warm (120* to 130*F) and shortening almost melts. Stir the water mixture into the flour mixture. When the dough becomes too stiff to stir, turn it out onto a lightly floured surface and knead until thoroughly combined. Then knead for 1 to 2 minutes more to make a moderately stiff dough that is smooth and elastic. (The dough was a little dry, so I added some more water.) Divide dough in half. Cover the dough and let it rest for 10 mintues.
On a lightly floured surface, roll each half of the dough to a 1/4-inch thickness. Using the tines of a fork, prick the dough very well. Using a 3/4-inch hors d'oeuvre cutter, a pastry wheel, or a sharp knige, cut the dough into desired shapes. Place the dough shapes on an ungreased baking sheet.
Bake in a 300*F oven for 40 to 50 minutes or till done. Remove crackers from the baking sheet and cool on a wire rack. Makes about 10 dozen. (I used 1" round cutters and got about 7 dozen. They will be gone in no time. Next time, double or triple the recipe.)
The crackers came out a little thicker than the traditional oyster crackers and definitely harder and crunchier, like mini hockey pucks. I think I will make these for our weekend's chili.
3 comments:
These look awesome! I am totally going to try them for Friday night clam chowders
Thanks!!!
Thanks for the recipe! These will go wonderfully with my chili as well!
I searched for awhile to find an oyster cracker recipe from scratch. Thanks for posting! Can't wait to try them!!
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