Common Crackers
By America's Test KitchenPublished on November 9, 2012
Time
1½ hours, plus 1 hour cooling
Yield
Makes about 3 dozen crackers
Ingredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour 2 teaspoons baking powder 1 ¼ teaspoons salt 3 tablespoons vegetable shortening, cut into ½-inch pieces and chilled, plus 2 tablespoons melted and cooled1 cup beer, chilled
Before You Begin
Use mild lager, such as Budweiser, to make this recipe.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Pulse flour, baking powder, and salt in food processor until combined, about 5 pulses. Add chilled shortening and pulse until just combined, about 5 pulses.
- Transfer flour mixture to large bowl. Stir in beer until combined. Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 10 by 7-inch rectangle. Brush dough with melted shortening, then fold as you would a letter: Working from short edge, fold dough over itself, leaving ⅓ of dough uncovered. Fold opposite uncovered short edge over dough. Roll folded dough into 18 by 7-inch rectangle, about 1/4 inch thick.
- Using 2-inch biscuit cutter dipped in flour, cut out rounds and arrange on rack-lined baking sheet. Gather remaining dough and roll into 1/4-inch-thick circle. Cut rounds from dough and transfer to rack. Prick dough rounds twice using fork.
- Bake until light golden brown and firm, 50 to 55 minutes. Let crackers cool completely, about 1 hour. Serve. (Crackers can be stored in closed paper bag for up to 3 days.)
Time
1½ hours, plus 1 hour coolingYield
Makes about 3 dozen crackersIngredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 teaspoons baking powder
1 ¼ teaspoons salt
3 tablespoons vegetable shortening, cut into ½-inch pieces and chilled, plus 2 tablespoons melted and cooled
1 cup beer, chilled
Test Kitchen Techniques
Ingredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 teaspoons baking powder
1 ¼ teaspoons salt
3 tablespoons vegetable shortening, cut into ½-inch pieces and chilled, plus 2 tablespoons melted and cooled
1 cup beer, chilled
Test Kitchen Techniques
Ingredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 teaspoons baking powder
1 ¼ teaspoons salt
3 tablespoons vegetable shortening, cut into ½-inch pieces and chilled, plus 2 tablespoons melted and cooled
1 cup beer, chilled
Test Kitchen Techniques
Why This Recipe Works
These crackers were inspired by the “hardtack” found on ships centuries ago. Unlike quick-to-go-stale bread, these dry, sturdy crackers would keep over long expeditions. Instead of the traditional yeast version, which requires a couple of lengthy rises, we made a quick biscuit-style dough leavened with baking powder and enriched with vegetable shortening and beer. And an innovative folding technique gave our crackers a light, flaky texture.
Before You Begin
Use mild lager, such as Budweiser, to make this recipe.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Pulse flour, baking powder, and salt in food processor until combined, about 5 pulses. Add chilled shortening and pulse until just combined, about 5 pulses.
- Transfer flour mixture to large bowl. Stir in beer until combined. Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 10 by 7-inch rectangle. Brush dough with melted shortening, then fold as you would a letter: Working from short edge, fold dough over itself, leaving ⅓ of dough uncovered. Fold opposite uncovered short edge over dough. Roll folded dough into 18 by 7-inch rectangle, about 1/4 inch thick.
- Using 2-inch biscuit cutter dipped in flour, cut out rounds and arrange on rack-lined baking sheet. Gather remaining dough and roll into 1/4-inch-thick circle. Cut rounds from dough and transfer to rack. Prick dough rounds twice using fork.
- Bake until light golden brown and firm, 50 to 55 minutes. Let crackers cool completely, about 1 hour. Serve. (Crackers can be stored in closed paper bag for up to 3 days.)
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