and
Can we just pretend that I’m not posting this recipe on the blog? I really need it for the new cookbook. Mkay? Thank ya kindly.
I am cuckoo for masa harina. Have you noticed? Maybe you noticed, yet stayed mum. Maybe I think it was so nice of you to pretend. Maybe I love you lots. Maybe I tried to find you on Google Earth. Maybe I’m kidding. Maybe I’m not.
I’m writing another cookbook. Did I tell you? And it’s not gonna write itself. That’s plain as day. So I could really use a fabulous recipe for masa crackers that’s so easy it practically makes itself, and can be sweet (read: dusted with confectioner’s sugar) or savory (read: cheese & crackers). Since I’m writing a new cookbook about Gluten Free Fresh and Easy, Weeknight-Makeable Shortcuts (fake working title). It is apparently not in my own best interest to post this super easy recipe right here, for everyone to see gratis. My publisher tends to frown upon it. Turn that frown upside down! I’ll write more!
Or we could just pretend it’s brand new when it shows up in the manuscript. Maybe I’ll have it up “for a limited time only” free right here on your friendly neighborhood blog? Don’t worry. I’ll think of something. Think fast!
Wanna know why I never dedicated a blog post to my writing a new cookbook? ‘Cause really. Whenever some blogger titles some bloggy post “big announcement,” it’s never that freaking big. ‘Cause it’s all about the blogger. Not about the reader. As a reader, I might be a little excited to read a book by a blogger I like. But “big announcement“? Hardly. These days, blogs are like a certain singular anatomical part birthdays. In that everybody’s got one. So it’s just not that exciting any more. From here on out, if I do happen to refer to the baby cookbook-to-be, I’ll link to this post. Where we talked about how it’s not that big a freaking deal to anyone other than me. And my husband. And maybe my kids, since it annoys them no end when I’m writing a cookbook — ’cause what they at least think they want is for me to do nothing more than cook and bake for them all day, and stare at them while they color.
I think you don’t like to roll things out so much. Yet, just this Monday, I was rolling out pizza dough, making calzones. The nerve of me. So I thought we’d take it easy today, and do some drop-biscuit-type crackers.
They’re half masa harina, half all-purpose gluten-free flour, and nicely flaky and buttery without being heavy. The batter comes together in two shakes. Then you scoop up about a tablespoon of batter, roll it between wet palms, flatten with wet fingers, poke some holes in the top. To make ‘em lightly sweet, shallow fry them for a minute or per side, then sprinkle with confectioner’s sugar. I haven’t tried it, but deep frying balls of batter would make for irresistible corn fritters. For savory masa crackers, just bake off some rounds in the oven. The raw dough even freezes really well, so you’re never far from a batch.
These are perfect for a quick weeknight mini biscuit hankering. So easy, & ready so fast, they’d also be perfect for a book of gluten-free shortcut recipes. Like the one I’m writing. ;)
| Masa Crackers. One Sweet, One Savory. |
- 1/2 cup all-purpose gluten-free flour (I use Better Batter)
- 1/4 teaspoon xanthan gum (omit if using Better Batter)
- 1/2 cup masa harina (be sure to use a certified gluten-free product)
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 3 tablespoons unsalted butter, melted and cooled
- 1 extra-large egg
- 1/2 cup warm milk (any kind that’s not nonfat will do)
- 1/4 cup neutral oil, like canola, for frying (optional)
- confectioner’s sugar for dusting (optional)
- If baking, preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper, and set it aside.
- In a large bowl, place the flour, xanthan gum, masa, sugar, salt and baking powder, and whisk to combine well. Add the butter and the egg, and mix to combine. The batter will be crumbly. Add the milk, and mix until well-combined and there are no lumps, about 5 minutes. Allow the batter to sit, covered and at room temperature, for about 10 minutes or until the batter has thickened.
- Drop batter by the tablespoonful onto a piece of parchment paper. With wet hands, roll each piece into a ball between your palms, then flatten with wet fingers into a relatively flat disk (about 1/8 inch thick). Prick the tops of the rounds twice with the tines of a fork.
- If frying, heat oil in a heavy bottom saute pan over medium high heat and fry the rounds of dough until golden, about 1 minute per side. Remove to paper towel lined plates to drain. Dust with confectioner’s sugar and serve immediately. The cakes will be soft and moist.
- If baking, place the rounds about 1/2 inch apart on the prepared baking sheet, and place in the center of the preheated oven. Bake until golden brown, for about 20 minutes total, flipping over the crackers rounds about halfway through baking to ensure that the crackers brown nicely on both sides. They will not crack, but rather tear. Best when served the same day.
- May be stored in an airtight container at room temperature for up to 3 days, but will become progressively chewier.
The raw dough can be refrigerated for a few days until ready to use, and can be frozen in a proper freezer container (I like Ball’s new plastic freezer containers) for a few months, then thawed in the refrigerator before using.
This dough can handle lots of add-ins, like poppyseeds or some fresh rosemary. Get creative.
Love,
Me
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Get crackin’ on that new book girl! These are some yummy looking crackers. I will want to make these for the next holiday get-together thing. Center stage appetizers and I’ll tell people where the recipe came from and they really should buy your cookbook and the next one and the one after that and…..
Hi, Linda!
Nice to hear from you. :) Get crackin’ on the new book, huh? I love puns. Never fail to make me smile. Thank you for your support. It really means a lot to me. :)
xoxo Nicole
Awesome! Looking so forward to the new book. I am absorbing the first now. made the Pan de Bono last night…yum!!! Will try these this evening
Hi, Pamela,
So glad you’re enjoying the book. I make pan de bono all the time. I just adore that dough. Hope the masa crackers please. :)
xoxo Nicole
I love masa harina. I could just eat that part of a tamale and leave the meat behind. These look good!
Hi, Darlene,
In this recipe, the masa helps the crackers hold together really well, and gives it a great texture and taste. And they’re super easy. Give ‘em a shot!
xoxo Nicole
Do you have a brand of gf masa that you recommend? Saw that Bob’s sells a gf corn flour and I’m wondering if that’s the same thing? Unfortunately only the non-gf Bob’s product actually said masa on it (are they ground differently to earn the masa label)? I’m kinda confused as you can tell…
Hi, Torey,
I realized at some point that this post might not have been crystal clear. Your confusion is not your fault at all. It’s mine.
Masa harina is a precooked cornmeal, usually with lime. It is different than traditional corn meal, and much different from traditional corn flour (which is a much, much finer grain). I use Bob’s Red Mill masa harina, the one that specifically says it is gluten-free (usually there is a symbol toward the bottom of the label that indicates that the product is gluten-free). I noticed that it does say “corn flour” on it, but really it’s a bit of a misnomer. Here is a link to it: http://www.bobsredmill.com/gf-golden-masa-harina.html I hope that helps! It’s a super versatile product, and I think I’ll edit this post to make that more clear. Please accept my apologies, and definitely let me know if you need further clarification!
xoxo Nicole
Thanks so much Nicole! You are the best. My 8 year old is currently mixing up the ingredients for your chocolate scones. I have also made your pita bread (the quick version) several times with great success. I need to go buy the gf masa now (trying to see if I can find it on amazon). Love your recipes and I really appreciate all the time and energy you put into making them!
Hi, Torey,
My pleasure. Thank you for asking those important questions!
xoxo Nicole
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