Sometimes I get a little lazy.

There are weeks months when I do things like buy pita bread even though I have a dependable recipe for it.  Or rely on the good people at the tortilla factory to provide me with little floury rounds of deliciousness instead of rolling out my own.  And heaven knows I buy more than the occasional box of crackers.

Then sometimes I find myself stuck at home during a naptime, trying to figure out what to give a slightly-under-the-weather toddler for a snack when he gets up.  And then I remember: I know how to make things.  In less than 20 minutes, I turned out a gentle-on-the-tummy, tasty little munchie for my kiddo.

Cornmeal Cream Crackers @ Boomtown Sisters

These cream crackers are tender and delicate, and easy to chew for those among us who only have 12 teeth*.  Definitely not a crunchy cracker, they have a texture very similar to pie crust, all soft crispness.  The dough is a dream to work with, and begs for improvising.  Think of this as a starting point, and let your imagination have at it.

Cornmeal Cream Crackers

3/4 c. AP flour
1/4 c. cornmeal
1/2 t. salt
1/4 c. unsalted butter
1/4 c. cream
salt + spices for dusting

Preheat oven to 400°.  Lightly dust two baking sheets with flour.  In your food processor, pulse together flour, cornmeal, salt and butter until crumbly.  Add the cream and let food processor run until the dough comes together.  You’re looking for a not-sticky dough that holds together.  If need be, add extra cream by the teaspoon until you get the right texture.

Divide dough in two pieces.  Roll out each piece on lightly floured surface as thin as you can (definitely less than 1/4″), adding flour as needed to keep it from sticking.  Put each piece on baking sheet, and cut with pizza cutter (or knife) into desired shape/size.  There’s no need to separate crackers as they’ll shrink as they bake.  Sprinkle with salt and any desired spice – for the non-toddler versions, I’ve used smoked paprika or cayenne.  Bake for 11 – 13 minutes, until lightly browned and crisp.  They’ll crisp a bit more as they cool.  Cool on rack, and store in airtight containers.

Feel free to change up the flour in this, using all AP flour, or substituting other flours as desired.  You can’t really screw this up!

Cornmeal Cream Crackers @ Boomtown Sisters

Perfect toddler comfort food – well, if his mom doesn’t eat all of them first…

*The toddler, not me.