Yesterday was not a proud day for Christine's kitchen. I thought I'd bake bread, using my new food processor, but clearly did not leave enough time to do so between laying around and the time I'd have to leave to meet Miss Emily for cocktails and a movie (Shutter Island--pretty good). So, instead, I decided to make crackers, something so Martha Stewart I've always wanted to do it. Well, the day started badly. As I reached for baking powder, a spice jar fell out of the cabinet and broke one of my bread dishes that was sitting in the sink:
I'm thinking of trying to repair it. We'll see. I'm sure it will sit on my counter for awhile. Anyway, back to the crackers. I was using a recipe from The Fannie Farmer Cookbook but alas, did not follow the cardinal rule. I started before reading through the entire recipe. I put in too much of the salt and threw the butter in before mixing the dry ingredients. I used my food processor to cut in the butter and indeed, it made it super easy. The recipe is also easy: 2 c flour, 1 T sugar, 2 t salt, 2 T chilled butter, & 2/3 c milk. Basically, you mix everything up (only 1/2 t of salt), and then roll out, score, sprinkle w/ the rest of the salt, and bake at 425 for 6-8 min on one side and 5 on the other.
Rolling and cutting the crackers was also easy. You just score it slightly, to make them easier to break off later. I used a ravioli cutter for one sheet and a knife for the other. I should have made both sheets during the same round in the oven (mistake 3), but I didn't.
Now here's the problem. First pan: too thickly rolled and on the airbake pan, probably needed longer in the oven. In contrast, second pan, nice thickness, but the dark pan helped burn my crackers. Sad.
That said, I liked my cracker baking experience. It was fairly easy and the crackers, even the burnt ones, were tasty. So, I'll take those little "learning moments" and apply them to future attempts!