A hearty thanks to those who responded to my cracker plea - I'll be sure to try out some new techniques and keep you posted on my quest for cracker perfection. In the meantime, feel free to keep the suggestions coming!
Yesterday, amidst my griping, I promised to post about a successful cracker recipe; one that really has very little to do with my original cracker, but that is wildly delicious all the same. This isn't some kind of "accident" cracker though; I fully intended to make something different, mostly because I was getting frustrated with my failed attempts and was looking to branch out a bit.
While scouring foodblogsearch.com (my favorite website? perhaps...) I came across a recipe for imitation Raincoast Crisps on the blog etherwork.net. It just so happens that I sampled some Raincoast Crisps at Whole Foods recently, and, well, let's just say that I oversampled my welcome at the cheese counter. I was intrigued by the imitation recipe, and wanted to adapt it a bit to my tastes.
For some reason, pumpernickel also popped into my brain, and the cracker recipe I came up with is a marriage between the imitation Crisps and pumpernickel rye bread. The crackers are made similarly to biscotti (no matter how hard I try, I can't stop making biscotti!), but are sliced thinly and are decidedly savory, even with the raisins and a hint of molasses.
Sadly, the idea for including rosemary in these crackers is not my own; it comes from the recipe cited above. Although I was a bit skeptical about it, as I often am with rosemary, it adds a subtle piney flavor that really works well with the other flavors in the cracker. All in all, these are highly sophisticated, and highly delicious treats. I gobbled most of them up plain, and some with a slick of almond butter, but I think they'd be fantastic with cheese, too. Also, these fancy crackers did not cost me $5 for a measly box. Gotta love that.
1/2 c. rye flour
1/2 c. white whole wheat flour
1/2 tsp. cinnamon
1/2 tsp. dried rosemary, finely crumbled
1/2 tsp. fennel seeds, lightly crushed
1 tsp. caraway seeds, lightly crushed
1 tsp. unsweetened cocoa powder
1/2 tsp. sea salt
3 grinds black pepper
1 tsp. baking soda
2 tbs. molasses
1/4 c. water
Combine flours, seeds, spices, cocoa, salt, baking soda, and pepitas in a bowl. In a separate bowl, whisk egg with water and molasses. Pour egg mixture into dry ingredients, and mix until dough forms. Dough should be fairly firm, and not too sticky. Form dough into a single log or rectangular shape. Bake at 375 F until firm and dry, about 20-25 minutes. Allow log to cool for a few minutes, and then slice as thinly as possible into cracker-crisps. Return slices to a baking sheet, and bake at 300 F for about 10 minutes per side, or until crisps are....crisp!