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Prep time
10 minutes
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Cook time
12 minutes
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makes
60 1 inch crackers
Author Notes
I was interested in getting a European flavor into my crackers, and then thought: Why not Pumpernickel? These are so easy (and rather addictive!) —Miss_Karen
Ingredients
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1/2 cup
Dark Rye flour
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1/2 cup
unbleached, white all purpose flour
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1/2 teaspoon
salt
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1 teaspoon
unsweetened cocoa powder
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1 tablespoon
molasses
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1 teaspoon
baking powder
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4 tablespoons
unsalted butter, cubed
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3 tablespoons
water or milk
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1 teaspoon
Nigella or celery seeds, (optional)
Directions
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Add the cocoa powder to the measuring cup with the white flour. Mix together dry ingredients and seeds (if using). Work the butter into the flour mixture until the mixture is fine (about the consistency of coarse cornmeal).
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Stir water (or milk) into flour mixture, then knead into a ball. Let the dough rest about 5 minutes. Then, roll it out to to 1/16 of an inch (as thin as possible) in between layers of parchment paper.
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Dock the dough (prick with a fork.) Cut the crackers into desired shapes or use a pastry/ pizza cutter. Leave the shapes connected. Slide the parchment paper onto a baking sheet.
Bake at 400° F for 10-12 minutes, or until the crackers are lightly browned on the edges.
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Turn the oven off, but allow the crackers to cool for about 15 minutes inside the oven. Remove the baking sheet from the oven and gently separate the crackers. Store in an air-tight container.
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