These twice-baked cornmeal crackers—sturdy and delicate all at once—are a great accompaniment to lush avgolemono soup . They're also delicious on their own or with cocktails.
Ingredients
1 cup cornmeal (not stone-ground)
1/4 cup all-purpose flour
1 1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
1 large egg
2/3 cup water
1/2 cup olive oil
Equipment: 2 large baking sheets; a small offset spatula
Directions
Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
Whisk together dry ingredients, then whisk in remaining ingredients.
Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart.
Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool.
Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary).
When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely.
