#crickers

Crickers

3 c. all-purpose flour

2 tsp. sugar

2 ½ tsp. salt

4 T. fat (could be olive oil, melted butter, bacon drippings, melted coconut oil, melted ghee, whatever you like. I tend to use olive oil.)

1 c. water

Optional additions:

1 T. minced dried crickets (you could substitute thyme, rosemary, sage, or dill)

1 T. seeds (sesame, poppy, fennel, or pumpkin)

¼ c. hard shredded cheese

Heat the oven to 450 degrees Fahrenheit and line two large sheet pans with parchment paper. Pick Paisley up and gently tell her that the crickers aren’t ready yet.

In a large bowl, sift the flour, sugar, and salt. If using any additions, add them at this time. Add the fat and water to the flour mixture. Mix until combined; the dough will be tacky. Remove Paisley from the kitchen and put on a rerun of a game show to keep her occupied.

Flour a cool work surface. Divide the dough in two. Roll the dough halves to rectangles 1/8 inch thick (trust me on this: the thinner, the better). Brush the dough lightly with olive oil. Cut the dough into desired cracker shapes (I tend to like long, thin strips – these are best for dipping or spreading) using a sharp knife or biscuit cutter. Prick the crackers with a fork to prevent rising. Distract Paisley from eating the raw dough by using one of those laser pointers cats like so much.

Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers: you may need to bake in more than one batch. Keep Paisley out of the kitchen by telling her Yova has a new toy for her and she should go up to the third floor to get it.

Bake in the oven 12 to 15 minutes, or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake.

Transfer all crackers to a cooling rack when browned. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week (assuming you don’t have a gecko who will gobble them up the second they’re no longer screaming hot).