I feel like I’m probably the only teacher in the world at this point who just wants school to start already.
I’ve been working at my new job since 8/17, and we still haven’t started classes yet. It’s been wonderful getting to know my colleagues and having ample time to prep for classes (even though I have no idea where the previous teacher left off), but at this point, I feel like I just want to dive in and get things moving.
Everyone else keeps telling me to enjoy my free time while I still have it, but I can’t help myself. Having this free time leads me to neurotically worry that there is some important task that is crucial to my success as a teacher that I am completely overlooking. Is there? Please tell me…..
Gah. I’ve been trying to do more things in the kitchen, since I’ve rather forgotten what it’s like to come home at a typical hour from work and contemplate cooking or not. (Read: most likely not).
Gotta have some of these crackers on hand in case dinner doesn’t get made! I’ve tried making homemade crackers before, but these are the first ones that have actually come out of the oven crispy and stayed crispy. What a revelation.
I made them using some smoky bacon cheddar we brought back from Vermont, and Luke thoroughly enjoyed them. It’s definitely a nice thing to make over a weekend and snack on throughout the week.
- 2 Tbsp unsalted butter, softened
- 4 ounces smoky bacon, or sharp cheddar cheese, finely grated
- ½ tsp salt
- ¼ tsp ground pepper
- ½ cup all-purpose flour (or ¼ cup all-purpose, ¼ cup white whole wheat flour)
- 1-2 Tbsp cold water
- ball. Add in the flour and continue to mix carefully. The mixture will become dry and crumbly. Add one tablespoons of water, and beat to mixture again. If it still looks too dry, add another tablespoon and beat until it comes together in a ball. The dough should be moist, but not wet or shaggy.
- Remove the dough from the bowl, wrap in plastic wrap and refrigerate for at least 1 hour.
- While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- When ready to roll out the dough, preheat oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll the dough until very thin, about ⅛” thick. Using a small circular cutter (or other shapes if you fancy that), cut out the crackers and place them on the prepared baking sheets. Keep them close together as they won’t expand much when baking and this will save you from having to bake two batches. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Let to cool before removing from baking sheet and serving.
- The crackers can be stored in an airtight container for up to a week.
Adapted from Joy the Baker