Amy's Mesquite Crackers
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Courtesy of Amy Crowell
Photography by Holly Henderson
These were one of the biggest hits at the party. Folks were impressed by the sweetness of the mesquite meal* and enjoyed tasting it raw. I thought the best crackers were generously sprinkled with the coarse mesquite meal—it allowed the distinct, earthy-sweet taste of the mesquite to really present itself and gave the crackers a lovely rustic look and feel. Mesquite is truly the hidden gem of wild Texas edibles.
Fairly difficult
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PrintIngredients
For 1 Person(s)
Recipe
- 1 1/4 cups all-purpose flour
- 1/2 cups whole wheat flour
- 1/4 cups mesquite meal*
- 1 teaspoons salt
- 1/2 teaspoons baking powder
- 1/4 cups cold butter, cut into small pieces
- 1/2 cups milk, cream or half-and-half
- 1 egg
- Kosher salt and mesquite meal to sprinkle on top of crackers (optional)
Amy's Mesquite Crackers Directions
- Preheat the oven to 400°.
- Mix the flours, mesquite meal, salt and baking powder in a bowl.
- Using a pastry cutter, cut in the butter until the butter pieces are the size of peas.
- Mix in the milk and egg to form a dough. On a lightly floured surface, roll out the dough until very thin.
- Cut into standard cracker sizes. (This is where you can get creative and come up with your own unique shapes and sizes.)
- Place the crackers, slightly spread apart, on a nonstick baking sheet and sprinkle the tops with mesquite meal and salt.
- Bake for about 10 minutes, or until the crackers are lightly browned around the edges
*Mesquite meal might be a little tricky to find or process, but you can always order these foraged foods online. Instructions on how to process mesquite beans can be found on my blog at www.wildedibletexas.com
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