I’ve been a little out of it lately. I guess its a combination of a few things, but mostly, I’ll admit, its just me acting crazy. This morning, the toilet overflowed. Logical reaction? Call the landlord and/or plumber... Nope. This girl cries, called the boyfriend (resisted all urges to call my poor dad in tears), and then I made soup. Soup! Why? I’m still not sure. Plus side, it cooked by the time I decided I was mature enough to mop up the bathroom floor.
Previous to the bathroom fiasco, this week had been a bit on the tough side. Sometimes when that happens I find that I need to slow things down and just bake a little. I knew I was overwhelmed in the sweets department still so something salty sounded perfect. These wheat crackers were just what I needed. I changed up the recipe a tad by adding some garlic and rosemary. With some cheese and pickles (I eat pickles on the side with just about everything) these are a perfect snack and turned out to be a soothing hour during a rather hectic week.
1 1/4 cups whole wheat flour 1 1/2 tablespoons sugar 1/2 teaspoon salt, plus extra for topping 1/4 teaspoon garlic powder 1/2 teaspoon dried rosemary, roughly chopped 4 tablespoons unsalted butter 1/3 cup water 1/4 teaspoon vanilla
Preheat oven to 400 F. Line two baking sheets with silpats or parchment paper.
Add flour, sugar, salt, garlic, and rosemary to a wide bowl and whisk to combine. Cube the butter into small chunks. Using a pastry blender (Or whatever method you prefer), cut the butter into the dry ingredients until it is in small pieces and crumbly. In a small cup, combine the water and vanilla. Add it to the flour/butter mixture and using a rubber spatula, mix until a smooth dough forms. If your dough is too sticky, add a bit more flour.
Divide the dough into smaller workable pieces (I divided it into thirds). Roll the dough out on a lightly floured work surface. I found that keeping both extra whole wheat flour and a bit of water next to my surface was helpful so I could adjust as needed. Roll the dough as thinly as possible, 1/16th-inch thick at most. Cut with a knife or pizza cutter into 1-1 ½ inch squares. Transfer crackers to baking sheets. Poke each one with the tines of a fork so they don’t puff up during baking.
Bake one sheet at a time, until crisp and browned, mine took about 9 minutes. Check the crackers at 5 minutes, rotating the baking sheet halfway through. If some begin to brown before others, remove and continue baking the rest. Keep a close eye as the crackers can burn quickly. Once brown and crisp, transfer to a plate to cool. Store crackers in an airtight container.