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Smokey Dijon Crackers Recipe

Ingredients

How to make it

  • In small bowl, mix together the Dijon, onion and the tomatoes and their juice. Set aside.
  • Combine about 1 1/2 cups flour with salt, baking powder, cayenne and black pepper.
  • Cut in butter to create coarse crumb mixture.
  • Add tomato/mustard mixture and bacon and fold to combine. Do not over mix.
  • Adjust liquid/flour as needed to create a rollable dough.
  • Flour surface of dough and knead on floured surface just a couple of times, just to create a fairly smooth surface.
  • Place on lightly greased large cookie sheet or sheet cake pan and roll to about 1/8 inch thickness to cover most of the surface of the pan. See Photo
  • With sharp knife, cut dough into squares, or just score the dough to make it easier to cut when they are done.
  • Brush top of dough with melted butter and sprinkle with a little bit of sea/kosher salt and/or sesame seeds.
  • Bake at 450 for about 10 minutes. See Photo
  • Cool in pan, slightly, then carefully cut or break and transfer to cooling rack.
  • Cool completely.
  • These are good served with soft cheese slices or very soft spreadable cheese, but are quite fragile, so they probably won't hold up to dipping or cold soft cheese.
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Reviews & Comments 5

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  • otterpond 13 years ago
    I learned last year what a joy it is making your own crackers. This is a terrific recipe. Bookmarked! Thanks.
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  • maureenlaw 13 years ago
    Have to try these, they sound sooo good, thanks!
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  • chefmal 13 years ago
    Mmm, sounds great. That makes sense, thanks for the heads up. My spidey sense is tingling. I sense whipped garlic Alouette in my near future.
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  • keni 13 years ago
    No, Mal, don't worry. You are rolling them out very thin, you need them to rise a bit...what they do, if cooked just right, is they come out of the oven almost just slightly "puffy", but they deflate as they cool and harden. :)
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  • chefmal 13 years ago
    Oh. My. Gawd.
    { =[]...
    *Drool* Okay, these are a bookmarked winner and before the year is up I will rock them. You wait. Just one thing is bugging me. Won't the baking powder make them rise into cake-like hoozah jammies rather than flat crackers?
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The Cook

keni Sweet Home, AL

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