It's a general rule that hot = clean. Hot foods and cuisines tend to be less processed, more homemade. While there are exceptions to this rule, Sriracha is a Clean-ish condiment ( it is high in sodium ) that can really liven up anything from eggs to pork chops.
When I came across multiple recipes across the Net for sriracha crackers, I knew a Clean version would be a snap.
| Sriracha Crackers |
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
Ingredients
- 2 cups whole wheat flour, plus more for rolling out the dough
- 1 bunch of fresh chives, minced or snipped
- 1 teaspoon kosher salt, plus a sprinkle more for cracker topping
- 8 tablespoons of cold organic butter (1/2 cup, or one stick of butter)
- 1/4 cup Sriracha sauce ( or less, if you care to have brain cells left after eating )
- 8-10 tablespoons of organic half and half or organic whole milk (Between 1/2-5/8 cup.) Note: if you use less than 1/4c of Sriracha, you'll need to add more milk to balance the amount of liquid out
Instructions
- Preheat your oven to 425ยบ.
- Using either a food processor, a pastry blender or two knives, cut together the flour, chives, 1 teaspoon salt and cold butter until the dough takes on a granular, sandy consistency.
- Blend in Sriracha sauce.
- Slowing mix in milk or half and half until a moist dough ball is formed.
- Divide into three equal balls.
- Cover and rest in the refrigerator for at least 30 minutes.
- Lightly flour a piece of parchment paper or lightly oiled foil the size of a cookie sheet and roll out one dough ball.
- Score with a pastry wheel, pizza wheel or knife in desired cracker shape and sprinkle with kosher or sea salt.
- Move the dough and the liner onto a cookie sheet.
- Bake for 12-15 minutes, until crackers are crisp.
- Repeat baking for remaining two dough balls.
Crackers baked on parchment sheet:
Rolling out the dough on parchment paper or foil makes it easier to transfer the dough to your cookie sheet, prevents sticking and burning the underside of your crackers.
Crackers will crisp up even more as they cool down after baking.
Thank you to Sarah Sprague for the opportunity to kill my friend's brain cells with these spicy bits - and the great photos.
