I like to make these crackers as party snacks because they’re easy to serve + easy for guests to eat. Instead of providing toppings on a tray alongside the crackers, I put the toppings right on before baking. These are especially crisp crackers that hold up to a variety of heavy toppings – I opt for cheese and shallots for a savory take, but sometimes swap the alliums for some sliced or smashed seasonal fruit + a drizzle of honey. They’re delicious once cooled, but I even like to serve these warm when I can. —Erin McDowell
Test Kitchen Notes
For more on how to make crackers, see the full article. —The Editors
makes about 2 dozen crackers
(163 g) semolina flour
(120 g) all purpose flour
(3 g) fine sea salt
(24 g) extra virgin oil, plus more for finishing
plus 1 tablespoon (127 g) cool water
(113 g) goat cheese
2 shallots, peeled and very thinly sliced
freshly ground black pepper
In This Recipe
In the bowl of an electric mixer fitted with the dough hook attachment, mix the semolina, all purpose flour, salt, olive oil, and water for 2 minutes on low speed.
Raise speed to medium and mix for 1 minute more. Wrap the dough tightly in plastic wrap and let rest at room temperature for 15-20 minutes.
Preheat the oven to 450°F. Line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to ¼ inch thick. Use a pastry wheel to cut into 2 x 2 inch squares.
Transfer the squares to the prepared baking sheets (they won’t spread so they can be relatively close together). Dock each square 1 or 2 times with the tines of a fork.
Top each cracker with some goat cheese (about 1 heaping teaspoon per cracker), and a few slices of shallot. Drizzle a little olive oil over the shallots and top with pepper.
Bake the crackers until they’re golden at the edges and very crisp, 10-12 minutes. Let cool at least 5 minutes before serving warm, or cool completely.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.