These crackers are amazing! Not even "crunchy" but flaky, airy, light, melt in your mouth. So easy to make. The secret is butter.....the rule is if there's an astroid headed for the earth and we only have a couple of days to live.....make everything you possibly can with butter (unsalted). If ever something tastes really really good and someone says, "Why does this taste so good?" The answer is always BUTTER!
[The science behind it is that the butter mixed into the dough ...when it gets hot it explodes...therefore putting air and lightness into the "whatever" you are making. Have you ever tried to fry an egg in butter....the butter spits, spatters and explodes. Okay...enough with the science already.]
Ingredients:
1 cup flour
1/2 cup cornmeal
1/2 cup of oats (I use the whole oats not pre cooked)
1 tsp sea salt
1 tsp cayenne pepper
2 tsp onion powder
2 tsp garlic powder
1 heaping tsp baking powder (buy the BP without aluminium in it - tastes way better and healthier for you too)
1 onion finely chopped
1 cup of grated cheddar cheese (white cheddar - cows do not give orange milk)
1/2 to 1 cup water (you should have a dough that doesn't stick to the sides of the bowl)
1 cup of love
1/2 cup melted (or room temp) butter (always unsalted)
Note: Someone told me that if your eggs, milk, butter are room temp that it will give more loft to your baking. If you want the baking to be denser you can use those ingredients cold.
Sprinkle:
(I'm a sprinkler....means put as much or as little as you like)
Flaxseeds
Sesame seeds
Pumpkin seeds
Flaxseed meal (ground flaxseed)
Any seeds of your liking
Bossy Instructions:
Let the dough rest for 1/2 an hour to an hour or more.
Roll out the dough fairly thin (1/4 inch).
Cut into whatever shape you desire.
Heat oil to high heat (I use sunflower seed oil. Peanut oil is good. Coconut oil is good.)
The oil should sizzle when the crackers go in. I fry them in a cast iron pan with an inch of oil in it. You have to flip them over when one side is brown. Don't crowd the pan. 5 or 6 large crackers at a time.
You be the judge of how long to fry them.....I like mine well done.
Drain on paper towel.
This recipe will make 24+ crackers (depending on how large you cut them and how thin you roll out the dough).
The hard part will be sharing them with the rest of the family.