9 cups flour
1 tablespoon coarsely cracked pepper (optional)
plain salt (for dough)
coarse sea salt (for sprinkling)
8 eggs
1/4 oz. pkg dry yeast
1/2 cup warm water

Cracknel Crackers are old fashioned soup crackers.

On a clean work surface dusted with flour, mound 6 cups flour and make a well in the center. Break the eggs and add to the center of the well along with a pinch of plain salt. Mix the yeast with 1/2 cup warm (105F) water and add to the well, then using a fork, move the edges of the flour gradually into the center of the well, combining with the liquids in the center of the flour mound. Don't allow the sides to break, or the liquids will pour out onto the work surface. (If this happens, quickly sprinkle with flour and mix in). Mix all ingredients into a ball of dough and gather together loosely and cover with an upside down bowl and all to rest for 60 minutes.

After the dough has rested, knead in the remaining flour and cracked pepper (if using). Using a rolling pin, roll out the dough to 1/4" thickness and cut into 4 inch squares. Fold the four corners of the squares toward the center until they meet, then turn the square over and flatten the top with the rolling pin. Smooth over the edges by patting them down with your fingertips (do not roll them down).

In a large saucepan, bring water to a simmer. Add squares, a few at a time and simmer until they rise to the surface. Remove gently from the water using a slotted spoon. Allow to cool for a short period of time and then drop them into a large bowl of cold water to chill for 30 minutes. Drain on wire racks and sprinkle with coarse sea salt, as desired.

Set them on baking sheets and bake in a preheated 325F oven for 10 minutes or until lightly browned.

These can be made with or without the sea salt and coarsely cracked pepper. An interesting variation is to add a tablespoon or two of powdered chicken bouillon and 1/2 tablespoon garlic powder to the dough. Another great variation is to add 1/4 cup powdered white cheddar cheese to make cheese crackers.

Submitted by: CM