Get Cracking: In which we become addicted to making crackers
05.05.11: Leo is: so close to being three he can smell birthday cake!
When Leo and I made our own wholegrain matzoh, Aaron was very impressed. “This is going on your blog, right?” Well, no, the recipe was already published, in Food & Wine Magazine, by cookbook author Marcy Goldman. But making our own crackers was so fun, and we had leftover oat and spelt flour, so the next time Aaron brought home a box of his favorite Zs Rosemary and Red Onion Crackers, I got to thinking. And tinkering.
The recipe I ended up with is essentially a knock-off of Goldman’s matzo recipe crossed with those rosemary and red onion Zs Crackers (which we all love). Like Zs, I added in cornmeal for crunch, and a little olive oil and coarse sea salt, and made them freeform, simply rolling them right onto the baking sheet liners, then breaking them into random shapes when they were baked and cool. And there they sit in the cookie jar on our green toy cabinet, luring us all into wholegrain snacking time and time again. I think I’ve started something.
Zoe Singer is a freelance food writer and cookbook editor and co-author of The Flexitarian Table. Food Editor and blogger for The Faster Times, she tries not to eat for two now that her son is a toddler.