Spicy Cornmeal Crackers

⏱ 40 mins 🍽 12 serving(s) 🏷 Snack

These crisp crackers feature cornmeal and a hint of red pepper flakes for a gentle spice. The dough comes together simply before a brief chill. After rolling thinly, they bake quickly to a perfect snap. The result is an ideal savoury snack to enjoy with dips or cheese. Allow them to cool fully for the best texture before storing.

Spicy Cornmeal Crackers

Ingredients

  • 1 cup cold water
  • 1/4 cup olive oil
  • 2 1/2 cups flour
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons coarse salt, for topping

Method

  1. Combine the cold water and olive oil in the bowl of a heavy-duty mixer fitted with a paddle attachment.
  2. Whisk together the flour, cornmeal, salt, and crushed red pepper flakes in a separate bowl.
  3. With the mixer on a low speed, gradually add the dry ingredients to the wet mixture.
  4. Mix only until the dough begins to form and come together.
  5. Alternatively, mix the flour, cornmeal, salt, and pepper flakes by hand in a large bowl.
  6. In a medium bowl, stir together the oil and water.
  7. Create a well in the centre of the dry ingredients and pour in the oil and water mixture.
  8. Stir with a wooden spoon until just combined, similar to muffin batter. some hand kneading may be needed.
  9. Pat the dough into a flat rectangle on a lightly floured work surface.
  10. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 to 60 minutes.
  11. Heat your oven to 500°F.
  12. If using a baking stone, position it in the oven roughly 45 minutes before baking to preheat.
  13. Adjust the oven rack to the centre position.
  14. Prepare two large baking sheets by lining them with parchment paper.
  15. Take the dough from the fridge and divide it into two equal portions.
  16. Roll out one portion on a floured surface to form a 16x12 inch rectangle.
  17. If the dough shrinks back, let it rest and work with the other piece. transfer the rectangle to a baking sheet by rolling it onto your pin.
  18. Use a fork to prick the dough all over.
  19. For uniform crackers, lightly score the surface with a sharp knife.
  20. Lightly spray the dough with water and scatter the coarse salt over the top.
  21. Bake for approximately 10 minutes, or until set, doing one sheet at a time.
  22. Move the crackers, still on the parchment, to a wire rack.
  23. Allow the crackers to cool completely, then break them into irregular pieces or along the score lines.
  24. Keep the crackers in an airtight container for up to 3 days.

Nutrition (per serving)

Sodium681100 mg

Recipe details

CategorySnack
AuthorRoosie