I’ve modified this recipe that I got from my friend Kevin Ryan. He was teaching a class and shared it with the students.
Makes about 60 2-inch crackers
1 cup all-purpose flour
2 tablespoons granulated sugar
6 tablespoons rice vinegar
1 tablespoon cumin seeds
2 tablespoons unsalted-butter, melted
½ teaspoon kosher salt
½ cup water, or more
Using convection mode, heat oven to 350ºF.
Combine flour, sugar, and cumin seeds stirring to incorporate the ingredients. Add rice vinegar and butter. Dissolve salt in water, then stir saltwater until the batter is a spreadable consistency (add a little more water if needed to create the correct consistency).
Drop by teaspoons onto a parchment or preferably a silpat lined sheet pan. With the back of the spoon spread the batter into a 2-inch circle as thin as possible and place each about 2-inches apart. I used a 1/4 ounce ladle for this step.
Bake for 8 – 10 minutes or until edges begin to brown. Remove from oven and let completely cool.
2 Comments
Hi Bret – Don made cumin crisps (several times) and they resembled small pancakes and not at all crips. They were even a little rubbery. He varied the amount of water too. Any thoughts? By the way, what is the “cracker” in the picture on your website with the tomatoes and buffalo mozzarella?
Hi Debbie – It’s been so long since I’ve made these, I’ll have to make them again and give you an update on my results. As for the cracker, it’s a Parmesan tuile.