Whole Wheat Rosemary Parmesan Thyme Crackers by Chef PsychicVeggie
Home made crackers beat store bought hands down.
Step 1: In a blender or food processor place flour, sugar and salt. Pulse in the butter, vanilla, parmesan and paprika until the chunks in the mixture are no larger than a pea. Then add water and pulse until it forms a ball. This should only take a few seconds. No need to over mix or knead. We don't need to develop the gluten in this item.
You can use a pastry cutter but I find my Vitamix blender makes very fast work of this recipe.
Step 2: Take 1/4 of the mixture and roll it out onto a pizza stone. Roll the mixture as thin as possible, this part takes a little practice. You want them paper thin.
Step 3: Take a pizza cutter and cut the dough into squares. It's ok to have uneven edges. They will brown more quickly than other pieces but that's the charm of home made crackers. If you are a perfectionist you can put the ragged edges out for the birds to eat.
Step 4: Pierce each cracker with a fork before putting it into the oven.
Step 5: Bake at 400 degrees for 10 minutes or until golden brown. Your crackers should be crispy but have a little bend to them. They will continue to harden as they cool.
Step 6: Repeat with the remainder of the dough. Your pizza stone will be hot so you may need slightly less cooking time on the next baking round.
Tips: If you need to use a baking sheet make sure you have parchment or a silpat underneath. Just don't cut on your silpat with a knife or pizza cutter or it will get ruined.
You can customize this recipe by using all whole wheat, different herb combinations or even just cracked pepper and salt.
The number of crackers this recipe yeilds depends on how large you cut your crackers. For dipping and snacking I cut 1 x 1 1/2 inch crackers. For toasting with toppings for hors doeuvres I make them a little larger.