snail crackers

For soup. I invented these. Inspired by oyster crackers for clam chowder. You will find them nowhere else on Earth.


* 1 Cup A/P flour
* 2 Tablespoons unsalted butter rubbed in
* olive oil, enough to create an crumbly mixture, maybe even so much as 1/4 cup
* water, sufficient to bring the mixture into a ball
* 1 level teaspoon baking powder + 1/2 level teaspoon. I say it this way because rounded teaspoon is too vague.
3/4 teaspoon cayenne powder. Barely sufficient for interest
1 teaspoon rubbed sage
2 oz,  cheese of your choice, or thereabouts.
1/2 level teaspoon salt.

Roll out the dough to level thinness. I use a silicone silpat mat to judge the shape. Then a bench scraper to trim the scraps. It just makes it easier. But do it however you wish, rolling cloth, parchment, whatever.

The flattened dough needs to be cut into long thin rectangles, then the rectangles bisected diagonally into very tall right triangles. The triangular pieces of dough are rolled thick side first to the point. The point is dampened with water to adhere to the edge. The triangles are rolled as croissants are rolled, as if the right triangles are Isosceles triangle. I suppose it is possible to cut the dough into Isosceles triangles to begin with, but I am trying to make this simple over here.

The baking powder ensures the dough will puff into light tenderness. As contrasted with tough crackers expected to carry a dip.

I think the oyster crackers are another shape of Saltine type cracker that tends to puff when baked.