Crackle Thins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl thoroughly combine both flours.
• In a separate bowl whisk together the oil, salt and water.
• Add liquid mixture to the dry mixture, mixing only enough to completely incorporate. Do not over mix!
• On a length of parchment paper that will fit your cookie sheet roll mixture to a rectangle no more than 1/8" thick - the thinner the better - as uniform as possible. Work fairly quickly but don't overwork. Dust rolling pin lightly with flour as needed to keep from sticking if necessary during the rolling process.
• Carefully slide parchment paper and contents onto cookie sheet.
• Gently score mixture with a sharp knife at the desired cracker size but do not cut through!
• Prick each cracker section two or three times with a fork to allow steam to escape.
• Sprinkle lightly with salt or other favorite cracker seasoning mix, if desired.
• Bake at 350 degrees for about 30 minutes or until crackers are crisp and light brown.
• Cool completely. Separate into individual crackers.
• Store in air-tight containers in a cool, dry place.