Crackers are a lost art. But they are not hard to make. Usually they are thinly rolled and then cut out with a knife or cutter. In this recipe, the dough is made into a log and refrigerated just as you would refrigerator cookies. Thin slices are baked until dry.
Country Cracker Recipe
1 medium sweet onion, chopped
2 cups all-purpose flour
2 tablespoons oat bran
2 tablespoons sesame seeds
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 tablespoon baking powder
8 ounces cream cheese
1/4 cup water
1 large egg
1 tablespoon water
1. Sauté the onion until tender.
2. Mix the flour, bran, two tablespoons sesame seeds, salt, mustard, and baking powder together in a medium bowl. Add the cream cheese and cut with a pastry knife until the dough resembles kernels.
3. Add the water and mix first with a fork and then kneading with your hands, until the dough forms a ball. Squeeze into a log to 1 1/2 to 2 inches in diameter. Place the log in waxed paper and roll on the counter until smooth. Refrigerate for about two hours.
4. Preheat the oven to 350 degrees. Grease a baking sheet.
5. Cut the log into 1/8-inch slices. Place them on the baking sheet. Whisk the egg with the water. Brush the tops of the crackers with the egg wash. Sprinkle salt and the additional sesame seeds on the tops of the crackers.
6. Back for 15 to 18 minutes or until the edges are brown. Remove the crackers to a wire rack to cool. As the air circulates around the crackers on the rack, they will become crisper.
Baker’s Note: The secret of crisp crackers is a low moisture content. Thoroughly baking the crackers will help them become crisp. Because of the cheese in these crackers they will not be as crisp as some.