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Kathleen Anninos Cape Cod Comman Crackers

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“I've looked everywhere for this recipe and it was in Julia's Kitchen With Master Chefs. This is an extremely hard-appearing recipe, but I haven't made it yet.”
READY IN:
74hrs
YIELD:
5 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Making the starter: Whisk 1st 6 ingredients together into a batter and store for 2 days. It will rise, go down and then separate.
  2. Making the cracker dough: Knead enough flour into 1 cup of starter dough to make a firm ball of dough. Cover and let rise 1 hour.
  3. In another bowl, mix the lard, salt, potato flakes, brown sugar and baking soda
  4. Mix in lemon juice and 3 tablespoons water.
  5. Knead this liquid into dough using paddle attachment of mixer.
  6. Add more flour changing to dough hook as dough stiffens.
  7. After 5 minutes you should have a stiff smooth ball of dough.
  8. Rolling out dough: Cut the dough into 1/4s.
  9. One at time, roll dough into a rectangle 3/8-inch thick.
  10. Starting at one end, put through pasta roller.
  11. Fold in thirds like a business letter.
  12. Give a quarter turn and roll again.
  13. Repeat the process 6 times. going down to position # 6 on machine.
  14. Use as little flour as possible.
  15. The final dough should be 1/4 inch thick.
  16. Preheat the oven to 425 degrees.
  17. Cut 1 1/2 inch rounds.
  18. Press tines of table fork through the rounds in 2 places.
  19. Arrange on parchment paper.
  20. Bake 8 minutes until the crackers have risen and are light golden brown.
  21. Lower the temperature to 200 degrees and then let the crackers dry out in oven for 2 hours.

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