Cumin Crackers
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup, plus 1 tablespoon, vegetable oil
- 6¾cups all-purpose or whole-wheat flour, plus more for rolling
- 4½teaspoons ground cumin seed
- 6tablespoons sugar
- 2tablespoons baking powder
- 1tablespoon salt
- ¾cup milk
- 3eggs, lightly beaten
Nutritional analysis per serving (8 servings)
435 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 16 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of oil. Set aside. Combine flour, ground cumin, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk and eggs.
- Step 2
Mix the dry and wet ingredients together. Beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut into 48 balls. Roll out each ball until it is as thin as possible.
- Step 3
Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.
Private Notes
Comments
There is nothing "archaic" about Farenheit in the US. That's the standard system here, just as are ounces vs. grams, inches vs. centimeters, etc. The NYT makes an effort to put as many recipes as possible in both scales, and most serious cooks I know have equipment for both. But if you're reading an American newspaper, it's rather silly to complain when recipes are given in national standard measurements.
This is a very, very dry dough. I sprinkled it with water several times throughout the process to make the dough more manageable. Rather than roll out all the dough then divide it, I did a rough calculation of how much each cracker should weigh, used my kitchen scale to divide the dough, then rolled each piece out. Very good with wine jelly and a rich cheese!
This recipe has issues. Almost 7 cups of flour rolled into thin crackers will make many more than 48 crackers (and more accurately require more than 2 baking sheets to cook). I halved the recipe and still made 6 baking sheets of crackers, near 100. The dough was also too dry with the given ratios. I added an additional almost 1/2 cup of water (to my half recipe, so that would be almost a cup of water to the full recipe) before the dough would come together into something rollable. They are tasty
This is a very, very dry dough. I sprinkled it with water several times throughout the process to make the dough more manageable. Rather than roll out all the dough then divide it, I did a rough calculation of how much each cracker should weigh, used my kitchen scale to divide the dough, then rolled each piece out. Very good with wine jelly and a rich cheese!
I'm hopelessly out of my depth. What's with the 350 temp oven!?
Surely that is archaic - and not today's Celsius!! Am I missing something here? I thought NYC was up-to-date!!!! And don't start me on the 'pounds' and not kgs or grams?
My Thermador oven temperature knob is calibrated for "archaic" Fahrenheit temperature scale. It was purchased more than 20 years ago and does not have digital controls.
I would have to calculate Celsius degrees to Fahrenheit if recipes provided only "up-to-date" temperatures.
350 F = (approximately) 177 C
Do current models of ovens in North American have Celsius temperature controls? Perhaps either scale would be possible with digital controls?
There is nothing "archaic" about Farenheit in the US. That's the standard system here, just as are ounces vs. grams, inches vs. centimeters, etc. The NYT makes an effort to put as many recipes as possible in both scales, and most serious cooks I know have equipment for both. But if you're reading an American newspaper, it's rather silly to complain when recipes are given in national standard measurements.