Here's what is good to know about making crackers. First, the dough comes together in mere seconds with the help of a food processor. Second, you have to roll and cut out every single one. So I suggest you enlist little hands to help if you can!
My kids love making these crackers almost as much as they love eating them. One Christmas we made about six batches and gave them to the boys' schoolteachers along with a small wheel of Brie. Now that was a successful homemade gift idea.
Pepper Parmesan Crackers
Makes about 6 dozen crackers
whole-wheat pastry flour
freshly ground black pepper
1 1/2 sticks
(3/4 cup) cold unsalted butter, cubed
freshly grated Parmesan cheese
6 to 8 tablespoons
Place the whole-wheat flour, all-purpose flour, salt, pepper, mustard, and garlic powder in a food processor fitted with the blade attachment. Pulse a couple of times to combine.
Add the cold butter cubes and process until the mixture resembles coarse crumbs, about 10 seconds. Add the Parmesan and pulse once or twice to combine. Add the water a few tablespoons at a time, and pulse until tiny moist clumps form. You might not need all the water.
Turn dough out onto a clean work surface. Divide into 2 pieces and flatten each into a disc. Wrap each disc well with plastic wrap. Refrigerate for 30 minutes or overnight.
Arrange a rack in the middle of the oven and heat oven to 375°F.
On a lightly floured counter, roll a disc of dough out into a large circle about 1/8-inch thick. Cut out small circles with a cookie cutter or a shot glass and place on a rimmed baking sheet about 1 inch apart. Poke each cracker twice with a fork.
Bake until the crackers start to brown ever so slightly around the edges, 11 to 13 minutes. Transfer the crackers to a wire rack and cool completely.
Storage: Store in an airtight container in a cool place for up to 2 weeks or freeze for up to 6 months.
Excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day by Aimée Wimbush-Bourque. Copyright © 2017 by Aimée Wimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.