I hope everyone had a great Thanksgiving yesterday. And enjoy your leftovers today (and the next day, and the next). I am in hog heaven with a fridge stuffed full of Thanksgiving food.
Now, in our family, Thanksgiving is a very traditional holiday. We have certain dishes that we have every year and that cannot be changed unless you want to face mutiny in my household. I wanted to try some new recipes during my break from school, so I decided the safest place to make these new recipes would be with our appetizers. We always have cheese ball for a pre-Thanksgiving dinner snack (you know, just in case dinner isn’t filling enough), so I decided to bake up some crackers to go along with it. No harm if they didn’t turn out because we’d still have back up crackers from the pantry.
Crackers is a type of food that one would think should be difficult to make from scratch, but in reality, it is very simple. Throw together some flour and seasoning, add liquid, stir, roll out, cut, bake. Simple. These crackers were easy to make and actually tasted like real crackers. The poppy seed taste comes through. So make sure not to eat these if you have a drug test coming up for a job overseas.
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, sift flour, salt, and sugar together. Sprinkle butter over flour. Using your hands, rub the butter into the flour mixture until mixed through and in tiny pieces. Add poppy seeds. Add half and half and stir together with a wooden spoon.
Roll dough on a lightly floured surface until about 1/8 inch thick. Cut into 50-60 squares. Place crackers on prepared baking sheet. Brush lightly with half and half. Sprinkle with kosher salt.
Bake for 45-60 minutes, until beginning to turn golden at the edges and crisp. Cool and transfer to airtight container.