Editor’s note: L.A.-based writer and cookbook author Alice Carbone Tench‘s new book, “Eating Again: The Recipes That Healed Me,” features stories and plant-based recipes that helped heal her from eating disorders. Many of the recipes, like this recipe for lemon crackers, Alice enjoys making with her 4-year old daughter.
These crackers are our daily breakfast. I make them with lemon or orange zest, or with herbs de Provence, with sesame seeds, fennel seeds, or poppy seeds. This is to say, once you master the basic recipe, you can make your own and have fun with the most creative flavor combinations. And you will never buy crackers again.
(makes approximately 30 crackers)
150 grams (5.3 ounces) white flour
100 grams (3.5 ounces) durum wheat flour
7 teaspoons (35 ml.) extra-virgin olive oil
Your favorite flour (or simply sea salt)
Zest of one lemon (or your favorite flavoring)
1 1/2 teaspoon (15-20 ml.) white wine
3.2-3.3 fluid ounces (95-100 ml.) water
2 1/2 teaspoon (10 grams) sea salt
Mix all the ingredients in a mixing bowl until you form a soft, easy-to-handle dough that doesn’t stick. This is a very easy dough to make, and you will learn it takes only a few minutes to reach the desired consistency.
Knead the dough for a few minutes and then wrap it in plastic film; allow to rest for 15 minutes or overnight, in the fridge.
Roll out small portions of dough at a time and form very thin rectangles, which will then become your crackers. I make this dough every other day and I don’t have the time to create perfectly shaped crackers. So, what I do, is bake big rectangles and then I break them into smaller crackers once they have baked and cooled down.
Bake at 400 degrees for 15-20 minutes or until golden.
Cool down and keep in an airtight container for up to 3 days.