Oyster Crackers with Matcha and Squid Ink
A classic homemade oyster cracker recipe with squid ink and powdered matcha
Servings 8
Ingredients
- 1 cup AP Flour
- 1/2 tsp salt
- 1 1/4 tsp sugar
- 1 1/4 tsp baking powder
- 4 tbsp cold butter sliced
- 1/4 cup + 2 tbsp cold water
- 1-3 tsp squid ink
- 1-3 tsp matcha powder
Instructions
- Combine flour, salt, sugar, and baking powder in a medium bowl.
- Add your cold butter and cut into the dough until a sandy mixture forms.
- Add your cold water and work into a dough. Do not over-mix.
- Split your dough into 3 bowls. In one, add your squid ink. In another, add matcha. Keep the first dough plain.
- Press all three doughs together until you have a marbled, striated oyster shell-like dough.
- Preheat oven to 375°F.
- Roll into a thin dough on a floured work surface, about 1/8” thick.
- Cut dough into teardrop shapes and form aluminum foil shell molds by crunching and shaping small squares of tin foil.
- Spray each tin foil mold lightly and place a piece of cracker dough on top. Shape around the tin foil but leave the bottom uncovered to keep dough from trapping the tinfoil.
- Arrange shells on a parchment-lined baking sheet and bake for 12-15 minutes until lightly browned and crisp.
- Let cool for a few minutes and remove tinfoil molds. Serve as a snack or on top of soups and chowders.