In this week’s parsha, the kohanim are meant to cook oil and flour and make crackers for a nice treat! So we will be making homemade crackers.
- 3 cups all-purpose flour
- 2 teaspoons sugar
- 2 1/2 teaspoons salt
- 4 tablespoons fat (olive oil, melted butter, or melted coconut oil)
- 1 cup water
- 1 tablespoon minced fresh herbs (thyme, rosemary, sage, or dill)
- 1 tablespoon seeds (sesame, poppy, fennel, or pumpkin)
- 1/4 cup shredded hard cheese
Heat oven to 450º F. Line two large sheet pans with parchment paper.
In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky.
Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick.
Brush the dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork.
Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers.
Bake in the oven for 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake.
Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
Sarina Ross is a fourth grader at Ben Porat Yosef in Paramus. She loves to cook and bake. Happy Purim to everyone!