After a delicious and hearty Thanksgiving dinner, I just want homemade crackers and water until Christmas Day. It may sound weird but let’s face it; we do not tell the truth about dieting and eating healthy until the holidays are over.
To feel a little bit healthy I ate homemade crackers this morning with a fruit and veggie smoothie. I don’t feel bad since I am back to my usual self again. Or, am I kidding myself because there is still some leftover in the fridge. But anyway, one life to live as they say and it is a temporary indulgence.
Holidays are the worst time for many people including myself because we enjoy eating whatever is presented to us as long as it tastes good.
Eating more during the Holidays has become the norm, and we pay for it later after we realize we need to make some sacrifices.
I enjoy making these homemade crackers or Biscuits Secs as we call them in Haiti. The recipe for the homemade crackers can be prepared with all-purpose flour or bread flour. It has salt, baking powder, margarine, vegetable shortening, and water. Very few ingredients!
When I make them, I usually use bread flour and butter instead of margarine. I stopped buying margarine a long time ago for health reasons.
For the bread flour, I would suggest buying a good brand or one that you have been using for a while.
The recipe for the crackers was taken from the Fine Haitian Cuisine cookbook. I am not sure if this is the proper way to make Homemade Haitian Crackers, but they sure do taste good, and the taste is similar to the ones sold in store but better.
It is homemade and better for you!
The only downside to the recipe is the number of crackers it yields. I used a 2 ½ inch cookie cutter and got about 25 to 30 crackers. If I were to use a smaller cookie cutter, the recipe would be exact, or maybe it has to do with the elasticity of the flour. But whatever the reasons are, these homemade crackers are great and can be stored in wax bags for freshness about a week.
Have fun making Homemade Crackers or Biscuit Secs as they call them in Haiti.
- 1 1/2 cups all-purpose flour or bread flour
- 1/2 teaspoon kosher or sea salt
- 3/4 teaspoons baking powder
- 2 tablespoons unsalted butter
- 11/2 tablespoons vegetable shortening
- 1/2 cup water
- Preheat oven to 350 degrees F. Prepared 2 to 3 large baking sheets un-greased.
- In a large bowl, combine flour, salt, baking powder. Add butter and shortening to flour mixture and with your hands mix all ingredients until completely blended. Transfer to a clean and smooth surface and knead for a few minutes until dough becomes smooth and soft but does not stick to fingers. Add additional flour if necessary. Roll out dough to 1/8 inch thick and cut with round cookie cutter, either 2 or 21/2 inch cutter. Roll out each piece carefully and with a large spatula transfer to un-greased baking sheet, placing them 1/2 inch apart. With a fork lightly poke holes into the dough and bake in the middle of the oven until golden and crispy, about 10 to 12 minutes. Depending on temperature of oven, crackers may bake faster or longer than recommended time. Check after 10 minutes for doneness. Cool at room temperature.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.