Gemma Sanita Sciabica pairs these crisp homemade water crackers - which she sometimes flavors with chopped fresh herbs or cracked black pepper - with cheeses, spreads, salads, and soups.

Gemma Sanita Sciabica, Modesto, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 4 dozen crackers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix 2 cups flour, baking powder, and 1/2 teaspoon salt. Add 2/3 cup water and the oil and mix just until dough comes together. Scrape onto a lightly floured board and knead two or three turns. Divide dough into thirds; shape each portion into a ball, flatten slightly, and cover loosely with plastic wrap. Let rest 20 minutes.

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  • One at a time, with a lightly floured rolling pin, roll each portion into a rectangle about 1/16 inch thick. Using a lightly floured knife, cut rectangle into 2-inch squares (discard uneven edge pieces if desired). With a wide spatula, transfer squares to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing squares slightly apart.

  • Brush tops lightly with egg white (discard any remaining) and sprinkle evenly with sesame seeds and remaining 1/2 teaspoon salt. Pierce each square with the tines of a fork to make several rows of indentations.

  • Bake in a 300° regular or convection oven until light golden brown, 20 to 25 minutes; if baking more than one sheet at a time in one oven, switch their positions halfway through baking. Transfer crackers to a rack to cool completely.

  • Nutritional analysis per cracker.

Nutrition Facts

37 calories; calories from fat 41%; protein 0.7g; fat 1.7g; saturated fat 0.2g; carbohydrates 4.6g; fiber 0.2g; sodium 60mg; cholesterol 0mg.
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