2 cup all-purpose flour
1/4 tsp salt
2 tbsp (1/4 stick) butter or
1 margarine, softened
1 cup milk
1 salt for the tops (opt.)
Directions
Preheat the oven to 325~ F. 325~ F 20 to 25 minutes In a large bowl
or in the food processor, combine the flour and salt. Cut the butter
into the flour until the mixture resembles coarse meal. Slowly mix in
enough of the milk to form a dough that will hold together in a
cohesive ball. If necessary, add up to 1 additional Tablespoon of
milk. Divide the dough into 3 equal portions for rolling. On a
floured surface or pastry cloth, roll the crackers paper thin. They
will look almost translucent. If desired, lightly sprinkle the tops
with salt and gently roll over the dough with your rolling pin. With
a sharp knife, carefully cut the crackers into 2-inch squares.
Handling them gently, transfer them to an ungreased baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork. Bake
for 20 to 25 minutes, or until lightly browned. Cool on a rack.
Yield: 95-100. VARIATIONS: This basic recipe can be the starting
point for much interesting experimentation. Simply varying flour or
liquid can produce an entirely new cracker unavailable anywhere but
in your kitchen.
Servings: 100 servings
Basic White Crackers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have proved the existance of recipes back into the far past, in fact as far back into history as early Egypt, and maybe even further. In practice though, sadly, these early cookbooks were just very simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During the time of the Roman Empire a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into starters, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the Romans were skilled in the use of many different herbs, including some that we all recognise such as basil, fennel and parsley. Over the following few hundred years, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and because of this chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, increased leisure time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Basic White Crackers recipe.
