Sometimes I get a little fed up of always snacking on sweet stuff, so I decided to make a few crackers that will fulfill my need for savory treats and will give me as much pleasure as cookies...
As I'm a big fan of my "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook", I sped into my room and got a hold of this incredible "bible" chock-a-block full of marvelous and scrumptious recipes, went through it and found what I was looking for: a recipe for the most wonderful crackers I have ever eaten so far!
Those "Smoky Chili Crackers" are perfect to nosh (see definition) on! Not only are they nice looking with their attractive golden orange color, but they are also wonderfully spicy and pleasantly smoky tasting. Delicious and attractive...
Those crunchy and flavorful crackers will rejoice all the amateurs of good things who love salty foods this is why I really recommend you to try them, especially if you love aperitives as they are very good with wine, cocktails and other kinds of alcoholic or nonalcoholic beverages!
~Smoky Chili Crackers ~
Recipe by The King Arthur Flour and adapted by Rosa @ Rosa's Yummy Yums
Makes about 6 dozen crackers (I made less).
1 1/2 Cups (188g) Plain white flour
1/2 Cup (72g) Yellow cornmeal
1 Tbs Tomato paste
1 Tbs Nonfat dry milk powder
1 Tsp Ground cumin
1/2 Tsp Baking soda
1 Tsp Salt
2 Tsps Castor sugar
1/2 Tsp Smoked paprika powder (see infos)
1/3 Tsp Chili powder
1/4 Cup (63g) Unsalted butter
1/2 Cup (7.5 tbs or 113g) water
1. Preheat the oven to 180° C (350° F).
2. In a large bowl, whisk together the flour, cornmeal, dry milk, ground cumin, baking soda, salt, sugar, paprika powder and chili powder.
3. In a small recipient mix together the tomato paste and water.
4. Cut the butter in the flour and rub between the fingers until the mixture is flaky.
5. Add the water mixture in order to make a workable dough.
6. Gather the dough into a ball and divide it into two pieces.
7. Working with one piece at a time, roll the dough on a lightly floured surface to 3-4 mm (1/8 inch) thickness.
8. With the help of a cookie cutter, cut into 3-4 centimeter (1.2 inches) squares.
9. Place them on a baking tray covered with parchment paper.
10. Bake the crackers for 20 minutes.
11. Remove them from the oven and let cool on the pan.
Instead of 1 tablespoon tomato paste you can use 2 tablespoons tomato powder that you'll firstly have to mix to the dry flour mixture.
You can replace the smoked paprika powder and chili powder by 1/2 teaspoon chipotle powder (see infos).
If you prefer to shortening, then can use it instead of butter.
Store those crackers in an airtight container for up to 5 days.
Serve with guacamole (see recipe), salsa (see recipe), cheddar or chile con queso (see link). You can also eat them alone at any time of the day.