Cheesy Polenta Crackers
I think if you asked a certain 2 1/2 year old what she would need to live on a desert island you might get something like this:
1. Dummy (aka pacifier)
3. Fairy dancing dresses
4. Maisy the Mouse DVD
I'm pretty certain she'd remember Mummy and Daddy eventually ...
Anyway, this is why we always always always have crackers of many varieties in the cupboard. But I do my best to buy the ones with simple ingredients, or I make them myself, because the thought of putting MSG or weird preservatives into my baby girl horrifies me.
A couple months ago, I made olive oil crackers - and I just want to add a note here ... we found some weeks and weeks after they'd been made, and they were still good! I'm not saying that's going to happen everytime, but I was pretty happy because my little angel was starving and you know what that does to a toddler's mood ...
This is another great cracker recipe, with a little more nutritive value than the previous lot. Polenta, wholemeal flour, cheese, milk ... sounds almost like dinner!
Cheesy Polenta Crackers
makes about 18-24 + another lot of dough for another time
1 c plain unbleached flour
1 c polenta (cornmeal)
1/3 - 1/2 c wholemeal flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c grated parmesan or pecorino
1/3 c extra virgin olive oil
2/3 c milk
1/2 tsp vinegar
1. Preheat the oven to 180C, 375F, pop your tray or pizza stone in if you've got it.
2. Mix the dry ingredients in a large bowl. Add the oil and milk and vinegar and mix with a fork until it starts to clump together.
3. Tip the dough out onto a floured benchtop and knead just for half a minute or so until the dough starts to get smoothish. Put the dough back in the bowl and cover with a towel. Let it rest for 10-15 min.
4. Divide the dough into 1/2 and stick 1/2 in an airtight baggie in the freezer. Trust me, you'll appreciate having crackers ready to make at a later date!
5. On a floured surface, roll out the dough thinly - the thinner the better for your crackers. Use a cookie cutter to cut out rounds (or other shapes, or whatever you'd like).
6. Put the crackers onto the pizza stone or tray and bake them for 10-15 min until they're golden brown and crispy. Remove, cool on a rack, and store in an airtight container.
How much did this cost me?
I used all organic ingredients to make my batch ... the flour and polenta cost about $1.20. The cheese cost me about $3 and the olive oil was about $1.10. The milk was $0.50. So, all in all I estimate this double batch of yummy biscuits cost me around $6. Heaps cheaper than at the shop!