Active Time

　　30 min

　　Total Time

　　2 hr

　　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

Makes 6 dozen crackers

　　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

　　

Step 1

Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.

　　

Step 2

Whisk together dry ingredients, then whisk in remaining ingredients.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary).

　　

Step 6

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.

　　Cooks' note:

　　Crisps can be made 5 days ahead and kept in an airtight container at room temperature.