Never made crackers at home? Try it sometime. It’s so easy and they are mighty tasty. These aren’t like saltines or water crackers, rather they are like crispy little rustically crunchy shards. I made these in particular for a seared ahi tuna cucumber avocado salad, and spooned big heaps of rare tuna chunks onto these lovely crackers. These crackers actually make me giggle a bit because they are the perfect fix for a “crunchy things craving” (my friend Jess literally puts “crunchy things” on her grocery list hahaha). If you want a truly superior cracker, find a butter that has a really low water content, like French or European butter. Here’s how to make these crackers:
6.25 oz all purpose flour (1.25 cups)
1/4 tsp salt
1.5 tsp sugar
5 tbsp butter, cubed
1/2 cup+2 tbsp whole buttermilk
1 egg, beaten
sesame seeds, optional, for garnish
salt and pepper for sprinkling
Preheat the oven to 350 degrees F.
Whisk to combine the flour, salt and sugar. Add the butter and work with your fingertips until you get coarse crumbs (break it down more than you would a biscuit). Make a well in the center and pour in the buttermilk.
Stir with a spatula to distribute the liquid, and once the dough starts to come together and there is no liquid dripping anywhere, stop mixing (and be conscious of not overmixing*).
Lay a sheet of plastic wrap onto your counter and sprinkle with flour. Scrape the dough out onto it, then sprinkle more flour on top. Press it out into a flat disk and chill for at least 1 hour until it’s firm.
Roll the dough out onto a piece of parchment paper fitted to a sheet pan (this way you can transfer it easily to the sheet pan later). You should make the dough as thin as possible and it should be rolled to cover all available space. Prick all over with a fork, brush with the egg wash, then sprinkle with salt and pepper, and any other garnishes you would like.
Bake for about 35-40 minutes until golden brown. If you want them to be extra crispy, you can break them into shards and keep baking. Cool completely on a wire rack (and keep in mind that they crisp more as they cool). Enjoy!
*If your crackers come out chewy, the dough was likely overmixed. Think of it as bread…the more you stir, the more gluten you create, and that will make it chewy like bread or pasta. So once that buttermilk liquid is distributed, it’s time to stop stirring.
Adapted from Amuse Bouche by Rick Tramonto.