I’ve realized that I learned to cook so that I could eat food that’s guaranteed organic, and one of the last remaining items I can’t find in the store is organic oyster crackers—those hard-as-nails ones that it takes grown-up hands to crack into your oyster stew or clam chowder. It’s really all about the oyster stew because that soup is nothing without a good cracker.
It took a snow day for me to learn to make them and oh…my…God. I will never buy another box! They’re so easy, so delicious, and so much better than the store-bought that it makes me wonder what the F we have all been thinking for the past 50 years.
Proof they are good: Lucia ate the last one about 30 minutes after they were out of the oven, and said with calm certainty: “I think we need to make more of these.” So you might want to double the recipe. This recipe made enough for three people to eat within 30 minutes.
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 Tablespoons butter (cut into bits)
- 1/3 cup warm water
- Preheat the oven to 375°F.
- Put the flour, salt, baking powder, butter, and warm water into a bowl and mix them together.
- Roll out the dough on a floured surface and cut into squares (no need to be perfect; you’re just going to roll them up into balls anyway). If you want nice little squares, that works, too; that would be like a “saltine” cracker.
- Roll the dough into little balls and place the balls on a baking tray.
- Bake for 15 to 20 minutes until they are golden. Let them sit in the warm oven to make sure they get baked through. (They will get bigger as they cook).
AND GUESS WHAT!?!? They are so easy to crack into bits for your soup because THEY ARE NOT STALE!
Another victory for Maria’s Farm Country Kitchen! Life is good. Even though the snow is up to my hips…