If you really want to impress the guests at your next gathering, leave the box of water crackers on the shelf and instead whip up your own.  The recipe is easy, adaptable, and allows you to use your culinary creativity

Ingredients

1 1/2 cups semolina flour
1 1/2 cups all-purpose flour
1 teaspoon sea salt
1 cup warm water
1/3 cup olive oil

1 healthy dose of your imagination

Instructions

1. Mix together salt and flour (note, if you want to play around with other types of flour, use half all-purpose and half of the flour variety of your choice)

2. Add the water and olive oil.

3. Using a mixer with a dough hook attachment mix the dough until it’s a bit tacky.  If you need to add a bit more water (or flour) do so.  This should be a VERY easy dough to work with

4. When you are done mixing, shape the dough into a large ball, cover and allow to sit for about 30 minutes at room temperature.

5. Preheat your oven to 450F degrees.

6.  Using a floured surface, roll out dough to desired thickness.  (We at Beekman prefer crackers that are heartier as they hold up to both spreadable AND harder aged cheeses)

7.  Cut into desired shapes OR roll out one large square and crack into pieces after baking.

8.  Lay crackers onto a baking sheet lightly dusted with cornmeal

9. Poke each cracker with the tines of a fork to prevent puffing,

10.  Get creative.  Add any extra toppings like grated cheese, kosher salt, seeds, grains, cracked pepper or other spices.  One of our favorite additions is “Herbs de Beekman”–a mixture of dried thyme, rosemary, oregano, tarragon, savory and lavender from the garden.

11. Bake until golden brown (about 12 minutes)

12.  Remove from oven and allow to cool completely.