Edible Monterey Bay

Beer Crackers

RECIPE AND PHOTOGRAPHY BY JESSICA TUNIS AND AMBER TURPIN

2 cups all-purpose flour
2 teaspoons salt, divided
¾ cup light beer
4 tablespoons olive oil

Preheat oven to 450° F. In a medium bowl, combine the flour with 1 teaspoon salt. Make a well in the center of the flour, and add the beer. Mix until well combined.

Knead the dough on a lightly floured surface for 5 minutes, then let rest for 10 minutes.

Grease 2 standard baking sheets with 1 tablespoon of olive oil each. Divide the dough in half, and roll with a rolling pin quite thin, directly on each baking sheet.

Brush each surface of the dough with the remaining 2 tablespoons of olive oil or melted butter, and sprinkle with flaked sea salt (and herbs, if using), to taste.

Using a pizza cutter or a sharp knife, cut the dough into large squares.

Bake until golden brown, about 5–8 minutes.

Remove the baking sheets from the oven, and transfer crackers to wire racks. Cool the crackers completely before storing in an airtight container. Makes 3–4 dozen large squares.

VARIATIONS:

  • Teetotaling? Prefer apples to barley? Replace the beer with sparkling water, apple cider or even carbonated kombucha.
  • Rosemary or dill makes a particularly lovely, green-speckled cracker, or choose a blend of sesame and poppyseed for a seedy crunch.

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